Description
Tomato Zucchini Shrimp Pasta is a quick and fresh pasta dish made with shrimp, zucchini, cherry tomatoes, and parmesan cheese.
Ingredients
Scale
- 8 oz shrimp, peeled and deveined
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 8 oz pasta
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon cayenne pepper
- 1 cup grated parmesan cheese
Instructions
- Cook pasta al dente according to package directions and drain.
- Heat olive oil in a skillet and cook shrimp with garlic powder, black pepper, and fennel seeds for 3 to 4 minutes, then remove.
- Sauté zucchini in the same skillet until golden and remove.
- Add cherry tomatoes, cayenne pepper, and vegetable stock, cover, and cook until blistered.
- Add shrimp, zucchini, pasta, and parmesan cheese, stir well, and heat through.
- Serve immediately with extra parmesan and olive oil.
Notes
- Do not overcook the shrimp.
- Add extra vegetable stock if pasta seems dry.
- Serve immediately for best texture.
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 185mg