Shrimp and Zucchini Pasta with Fresh Tomatoes Recipe

Description

This Shrimp and Zucchini Pasta with Fresh Tomatoes is a light, vibrant, and delicious dish, perfect for a quick and healthy meal. The juicy, seared shrimp are paired with tender zucchini ribbons and fresh, sweet cherry tomatoes, all tossed in a garlic-infused olive oil sauce. The dish is completed with a sprinkle of fresh herbs, chili flakes, and a glossy finish from the olive oil, making it an irresistible Mediterranean-style meal.

It’s simple to make yet bursting with flavor. The shrimp adds protein, zucchini provides a fresh crunch, and the tomatoes bring a juicy burst of sweetness. The perfect balance of flavors is achieved with the help of fresh herbs and a subtle kick of chili flakes.

Ingredients

For the Pasta:

• 200g (7 oz) spaghetti or any pasta of your choice
• Salt (for the pasta water)

For the Shrimp:

• 250g (8 oz) medium shrimp, peeled and deveined
• 1 tbsp olive oil (for cooking the shrimp)
• Salt and black pepper (to taste)
• 1 tsp paprika (optional)

For the Zucchini and Tomatoes:

• 1 medium zucchini, thinly sliced or cut into ribbons (using a vegetable peeler)
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tbsp olive oil (for sautéing)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp fresh basil, chopped (for garnish)
• 1 tsp chili flakes (optional, for heat)
• Salt and black pepper (to taste)

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes.
• Once done, reserve about 1/2 cup of pasta water, then drain the pasta. Set aside.

2. Prepare the Shrimp:

• While the pasta is cooking, heat 1 tbsp of olive oil in a large skillet over medium-high heat.
• Season the shrimp with salt, black pepper, and paprika (optional).
• Add the shrimp to the skillet and cook for 2-3 minutes per side or until the shrimp turns pink and opaque. Remove from the pan and set aside.

3. Sauté the Zucchini and Tomatoes:

• In the same skillet, add 2 tbsp of olive oil over medium heat.
• Add the minced garlic and sauté for 1 minute until fragrant.
• Add the zucchini ribbons to the skillet and sauté for 2-3 minutes until they soften slightly but still have a slight bite. Season with salt and black pepper to taste.
• Add the halved cherry tomatoes to the skillet and cook for another 2 minutes until they start to soften.

4. Combine the Ingredients:

• Add the cooked pasta to the skillet with the zucchini and tomatoes. Toss everything together, adding the reserved pasta water a little at a time to help coat the pasta and create a light sauce.
• Add the shrimp back to the skillet and toss to combine.

5. Finish the Dish:

• Drizzle with 1 tbsp of fresh lemon juice and adjust seasoning with salt, black pepper, and chili flakes if using.
• Garnish with freshly chopped parsley and basil for added freshness and flavor.

6. Serve:

• Serve the shrimp and zucchini pasta hot, with a sprinkle of extra chili flakes if desired.

Servings

This recipe serves 2-3 people.

Notes

• Shrimp Tips: Be careful not to overcook the shrimp. Shrimp cooks very quickly, and overcooking can make it rubbery.
• Zucchini: You can use a vegetable peeler to make thin ribbons, or slice the zucchini into thin rounds if you prefer.
• Pasta Variation: Feel free to swap the spaghetti for any other pasta shape, such as linguine, fettuccine, or penne.
• Vegan Option: To make this dish vegan, skip the shrimp and add some sautéed mushrooms or extra vegetables for a hearty alternative.

Tips for Best Results

Nutritional Information (approximate per serving)

These values are estimates and can vary depending on the exact ingredients used.

Benefits

• Low in Calories: This dish is a lighter alternative to traditional pasta dishes with rich sauces. It provides a healthy balance of protein from shrimp, fiber from zucchini, and fresh, nutritious tomatoes.
• Quick and Easy: This dish comes together in under 30 minutes, making it perfect for a weeknight dinner or a light lunch.
• Rich in Nutrients: With shrimp providing lean protein and tomatoes, zucchini, and herbs adding vitamins and antioxidants, this meal is a healthy choice.

Q/A

Can I make this dish without shrimp?

Yes! You can substitute the shrimp with chicken, tofu, or just add more vegetables for a vegetarian version.

How can I make the pasta gluten-free?

Use gluten-free pasta for this recipe, and the rest of the ingredients are naturally gluten-free.

Can I make this dish ahead of time?

While it’s best served fresh, you can store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.

What else can I add to the dish?

You can add other vegetables such as bell peppers, spinach, or mushrooms. A sprinkle of Parmesan cheese on top can also add extra flavor if desired.