Shrimp and Zucchini Pasta with Light Tomato Sauce

This light Shrimp and Zucchini Pasta, brightened with fresh summer tomatoes, is an easy, flavorful weeknight dinner that showcases seasonal produce at its best.

Shrimp and Zucchini Pasta

This shrimp and zucchini pasta is ideal when you want a fresh, seasonal meal without spending hours in the kitchen. With the pasta cooking, the shrimp and vegetables are quickly seared and finished in a light tomato broth — the whole dinner comes together in roughly 20–30 minutes. It’s a recipe I’ve made for years using garden zucchini and summer tomatoes, and it’s consistently a crowd-pleaser.

How to Make Shrimp and Zucchini Pasta

Work efficiently by bringing the pasta water to a boil while you prep the vegetables. Cook the pasta to al dente, sear the shrimp briefly, then sauté the aromatics and vegetables and finish everything together in a light tomato-and-broth sauce.

1. Cook the pasta: Boil salted water and cook pasta to package directions for al dente. Drain and reserve a small cup of pasta cooking water if needed.
2. Sear the shrimp: Heat a large skillet until very hot, lightly oil, season the shrimp with salt and pepper, and sear 1–2 minutes per side until almost opaque. Remove and set aside.
3. Sauté aromatics: Add olive oil to the pan and cook shallots and garlic over medium heat until fragrant and translucent, about 1 minute.
4. Add tomatoes and zucchini: Stir in diced tomatoes, season with salt and pepper, then add zucchini and sauté briefly until crisp-tender, about 1–2 minutes.
5. Finish the sauce: Pour in broth and red pepper flakes, return the shrimp to the pan, and simmer for 30–60 seconds to finish cooking. Add drained pasta and toss to combine, adjusting seasoning. If sauce needs loosening, add a splash of reserved pasta water or broth.
6. Serve: Stir in chopped parsley and serve with grated cheese and extra red pepper flakes if desired.

How do you know when shrimp is done cooking?

Shrimp are done when they turn pink, are opaque inside, and curl into a loose “C” shape. Avoid overcooking — shrimp become rubbery if left on heat too long. Sear briefly and let them finish in the sauce for the best texture.

Variations

• No shrimp? Substitute diced chicken thighs, seared until fully cooked, or use scallops cooked for 2–3 minutes per side.
• Pasta swaps: Use rotini, fusilli, penne, or whole-wheat/gluten-free options.
• Richer sauce: For a creamier sauce, stir in a little cream or a touch of mascarpone at the end.
• Vegetable swaps: Try yellow squash, asparagus, or baby spinach in place of zucchini.
• Herbs & brightness: Replace parsley with fresh basil and finish with lemon zest for extra brightness.
• Adjust heat: Reduce or omit red pepper flakes if you prefer a milder dish.

Serving Suggestions

Serve this light shrimp and zucchini pasta with a green salad, wilted spinach, or a simple vegetable side for a balanced meal. A sprinkle of hard cheese and a lemon wedge on the side complements the flavors nicely.

Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: The pasta will absorb sauce over time; loosen with a splash of broth or water and rewarm gently in a skillet over medium-low heat or microwave in short intervals until heated through.

More Shrimp Pasta Recipes You’ll Love

If you enjoy shrimp pasta, try other simple combinations such as angel hair with shrimp and tomato cream, chilled shrimp tortellini salad, shrimp with asparagus, linguini fra diavolo, or white bean scampi with linguine. These pairings offer a variety of textures and sauces to keep weeknight dinners interesting.