This creamy pasta dish features tender shrimp, fresh zucchini, and a rich tomato sauce. It’s colorful and bursting with flavor, making it a perfect meal for any night!
You won’t believe how quick and easy this comes together. Just sauté everything and toss in pasta! It’s a tasty dinner that feels a bit fancy without the fuss. Yum!
Key Ingredients & Substitutions
Pasta: I recommend using penne or fettuccine, but feel free to substitute with gluten-free pasta or whole wheat for a healthier option. Penne holds the sauce nicely, which is a plus.
Shrimp: Fresh shrimp is great, but you can use frozen shrimp too—just make sure it’s fully thawed and drained. If you prefer a vegetarian option, you could use chickpeas or firm tofu instead.
Zucchini: Zucchini adds a lovely texture and flavor. If you don’t have zucchini, yellow squash could work well. You can also add spinach or kale for extra greens!
Cream: Heavy cream gives richness, but if you want a lighter version, try using half-and-half or coconut cream for a dairy-free option.
Cheese: Grated Parmesan is the classic choice, but you can use Pecorino Romano or nutritional yeast for a vegan take. Use more or less depending on how cheesy you like it!
How Can I Cook Shrimp Perfectly Without Overcooking?
Cooking shrimp can be tricky! To make sure they stay juicy and tender, watch the cooking time carefully. Here’s what to do:
- Start by heating your skillet to medium-high. That way, the shrimp cooks quickly without drying out.
- Season with salt and pepper before adding them to the hot oil. This enhances their flavor.
- Cook for about 2 minutes on each side. You’ll know they’re done when they turn pink and opaque. Remove them from the skillet right away to prevent overcooking.
Resting the shrimp after cooking allows juices to redistribute, keeping them moist. Enjoy your perfectly cooked shrimp in the pasta!
Creamy Tomato Zucchini Shrimp Pasta
Ingredients You’ll Need:
For the Pasta Dish:
- 8 ounces pasta (such as penne or fettuccine)
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 2 medium zucchinis, diced or sliced into half-moons
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (or 1 cup canned diced tomatoes)
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped (for garnish)
- Additional Parmesan cheese for serving
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare from start to finish. You’ll spend roughly 10 minutes cooking the pasta while you prep the other ingredients, and another 20 minutes cooking everything else. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of water. Add a pinch of salt and cook the pasta according to package instructions until it’s al dente. When done, drain the pasta and set it aside, keeping about 1/2 cup of the pasta water in case you need it later.
2. Sauté the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the shrimp to the skillet, season them with salt and black pepper, and cook for about 2 minutes per side, or until they turn pink and opaque. Once cooked, take the shrimp out of the skillet and set them aside on a plate.
3. Cook the Vegetables:
In the same skillet, add the minced garlic and sauté for about 30 seconds until it’s fragrant. Then, add the zucchini slices and cook, stirring occasionally, for about 4-5 minutes until the zucchini is tender. Next, toss in the cherry tomatoes along with the optional red pepper flakes and cook until the tomatoes begin to soften, about 3-4 minutes.
4. Make the Creamy Sauce:
Reduce the heat to medium and pour in the heavy cream, stirring well. Sprinkle in the grated Parmesan cheese, stirring until the sauce becomes smooth and creamy. Return the cooked shrimp to the skillet and toss to combine them with the vegetable sauce.
5. Combine Pasta and Sauce:
Add the drained pasta to the skillet, tossing everything together until nicely coated. If you find the sauce too thick, you can add a bit of the reserved pasta water, a tablespoon at a time, until it’s at your desired consistency.
6. Season and Serve:
Give the dish a taste and adjust the seasoning with more salt and pepper if needed. Once everything is perfectly seasoned, serve the pasta hot, garnished with fresh basil and extra Parmesan cheese on top. Enjoy your delicious creamy tomato zucchini shrimp pasta!
Frequently Asked Questions (FAQ)
Can I Use Frozen Shrimp for This Recipe?
Yes, frozen shrimp can be used! Just be sure to fully thaw them before cooking. You can do this by placing them in the fridge overnight or running them under cold water for about 10-15 minutes. Pat them dry to avoid excess moisture in your dish.
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, you can substitute the heavy cream with a plant-based cream, such as coconut cream or almond milk mixed with a tablespoon of cornstarch to thicken. For cheese, nutritional yeast provides a cheesy flavor without the dairy.
What Vegetables Can I Add or Substitute?
This recipe is quite versatile! You can add or substitute with vegetables like spinach, bell peppers, or mushrooms. Just make sure to adjust the cooking time slightly depending on the vegetable’s tenderness.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or extra cream to loosen the sauce if necessary.
