Pasta with shrimp, zucchini and cherry tomatoes is an easy and really tasty seafood recipe. It's effortless to make and perfect for all occasions: for a dinner with the family but also for a more formal event.
The sweet taste of the shrimp, the delicate aroma of the zucchini and the acidity of the tomato create a truly perfect combination of flavors!
The only recommendation for the success of this dish is to choose the best ingredients. Use the freshest shrimp, nice firm zucchini and ripe tomatoes. Finally a good quality extra virgin olive oil.If you are not more than sure of the freshness and provenance of fresh shrimp, then it's best to opt for frozen ones that will do just fine!
You can choose the pasta format you prefer. Definitely spaghetti, tagliatelle or angel hair are great. If you want to enjoy the recipe cold, like a pasta salad, then it's better to go for a short format that holds cooking better, such as farfalle, penne or fusilli.
Pasta with shrimp, zucchini and cherry tomatoes - perfect for any occasion, light, tasty and even classy - is a classic of Italian cuisine. This amazing recipe combines the scents of the sea with the flavors of the vegetable garden. A guaranteed success!
Ingredients
- Prep Time: 15 Min
- Cook Time: 15 Min
- Servings: 4
- 350 g (12 oz) of spaghetti
- 300 g (⅔ pound) of shrimps - fresh or frozen
- 300 g (⅔ pound) of ripe cherry tomatoes
- 300 g (⅔ pound) of zucchini (about 2 or 3, medium size)
- 2 hot chilli pepper, Fresh or Packed
- 2 cloves of garlic
- 5 tablespoons of extra virgin olive oil
- fine salt
Kitchen Tools and Equipment
- CUTTING BOARD: To make pasta with shrimp, zucchini and cherry tomatoes, first of all you need a cutting board on which to clean and cut the vegetable, maybe with a sharp knife
- SKILLET: Then you need a non-stick skillet to cook the sauce.
- POT: And a pot with a colander to boil then drain the pasta.
- NICE PLATE SET: To serve Shrimp Zucchini Pasta and Cherry Tomatoes, or other vegetable and fish dishes that combine the flavors of the sea with those of the vegetable garden, we recommend decorated plates with themed subjects. Check out this Italian Themed Dishes Plate Set with Exquisite Patterns for Pasta or this nice Italian Ceramic Art Pottery Bowl that will amaze your guests!
Instructions
Prepare the Ingredients
Step 1) - First prepare the shrimp. If you use frozen shrimp, remember to thaw them a few hours beforehand. If, on the other hand, you use fresh shrimp that have already been cleaned, rinse them quickly and dry them with kitchen paper. Finally, if you use fresh shrimp to clean, start by removing the head, shell, and black filament. Rinse and pat dry with kitchen paper. Now that your shrimp are ready, set them aside.
Step 2) - Now prepare the zucchini. Wash them thoroughly under running water. Remove the ends and then cut them into chunks or rounds, not very thin.
Step 3) - Wash the cherry tomatoes as well. Cut them in half or into four pieces depending on their size. You must not make pieces too small otherwise they will become flaky during cooking.
Step 4) - Coarsely chop chilies and peel the garlic cloves. Now that all the ingredients are ready, we are going to prepare the sauce.
Make the Sauce
Step 5) - Put three tablespoons of extra virgin olive oil in a large skillet. Add the hot peppers and garlic cloves. Sauté over medium heat for 2 to 3 minutes so that the oil picks up the flavors.
Step 6) - Now add the zucchini and season with a pinch of salt. Cook for about 5 minutes over medium heat. The zucchini should be cooked but not mushy, actually quite firm.
Step 7) - After about five minutes, add the shrimp. Mix them well with the zucchini and check that they cook on both sides. Finally remove the garlic cloves and the hot chilli peppers.
NOTE: Shrimp have a short cooking time, about five minutes. If they overcook they become tough.
Step 8) - Now add the chopped cherry tomatoes. Cook over high heat for about ⅔ minutes. Cherry tomatoes just need to blend with the other ingredients, not cook too much. Adjust the salt and turn off the heat. Cover with a lid and set aside.
Cook the Pasta
Step 9) - Cook the spaghetti, or other pasta of your choice, in plenty of salted boiling water. Follow the cooking time indicated on the package.
Step 10) - Finally, drain and season with the zucchini, shrimp and cherry tomato sauce. Add a drizzle of extra virgin olive oil, toss and serve. Pasta with shrimp, zucchini and cherry tomatoes is ready!
YOU MUST ALSO TRY:
- Spaghetti allo Scoglio | Italian Seafood Pasta Recipe
- Shrimp and Zucchini Risotto
- Pasta all'Ortolana | Pasta with Vegetables
- Authentic Spaghetti alla Nerano Recipe
- Linguine with Zucchini, Shrimp and Saffron
- Zucchini Carbonara Recipe
- Pasta with Tuna
Storage
We recommend eating zucchini pasta with shrimp and cherry tomatoes as soon as it is made or, at most, storing it in the refrigerator tightly sealed in an airtight container for no more than one day.
Freezing is not recommended.
Tips and Variations
The combination of shrimp and zucchini is a popular classic. Risotto is also great made with the same ingredients.
- OTHER VEGETABLES: If you don't like zucchini or simply want to try other combinations as well, we give you this variant: try shrimp, peas, and asparagus. They are a perfect combination!
- FRESH SHRIMPS: If you use fresh shrimp with the heads, we give you a tip to get a more intense sea flavor. Do not throw away the heads but add them to the sautéed garlic and chili. Let them cook in the sauce along with the other ingredients. This way the heads will release all their intense flavor. Remove them from the sauce at the time of seasoning the pasta.
- SAFFRON: Use saffron instead of cherry tomatoes. The pasta will take on a delicate yellow color with a deliciously spicy flavor.
Recipe Card
Pasta with Shrimp, Zucchini and Cherry Tomatoes
Ingredients
- 350 g spaghetti - 12 oz
- 300 g shrimps - ⅔ pound (fresh or frozen)
- 300 g tomatoes - ⅔ pound (ripe cherry tomatoes)
- 300 g zucchini - ⅔ pound (about 2 or 3, medium size)
- 2 chilli pepper - fresh or packed
- 2 cloves garlic
- 5 tablespoons olive oil - extra virgin
- salt - to taste
Instructions
- First prepare the shrimp. If you use frozen shrimp, remember to thaw them a few hours beforehand. If, on the other hand, you use fresh shrimp that have already been cleaned, rinse them quickly and dry them with kitchen paper. Finally, if you use fresh shrimp to clean, start by removing the head, shell, and black filament. Rinse and pat dry with kitchen paper. Now that your shrimp are ready, set them aside.
- Prepare the zucchini. Wash them thoroughly under running water. Remove the ends and then cut them into chunks or rounds, not very thin.
- Wash the cherry tomatoes as well. Cut them in half or into four pieces depending on their size. You must not make pieces too small otherwise they will become flaky during cooking.
- Coarsely chop chilies and peel the garlic cloves. Now that all the ingredients are ready, we are going to prepare the sauce.
- Put three tablespoons of extra virgin olive oil in a large skillet. Add the hot peppers and garlic cloves. Sauté over medium heat for 2 to 3 minutes so that the oil picks up the flavors.
- Add the zucchini and season with a pinch of salt.
- Cook for about 5 minutes over medium heat. The zucchini should be cooked but not mushy, actually quite firm.
- After about five minutes, add the shrimp. Mix them well with the zucchini and check that they cook on both sides. Finally remove the garlic cloves and the hot chilli peppers. Shrimp have a short cooking time, about five minutes. If they overcook they become tough.
- Add the chopped cherry tomatoes. Cook over high heat for about ⅔ minutes. Cherry tomatoes just need to blend with the other ingredients, not cook too much. Adjust the salt and turn off the heat. Cover with a lid and set aside.
- Cook the spaghetti, or other pasta of your choice, in plenty of salted boiling water. Follow the cooking time indicated on the package.
- Step 10) - Finally, drain and season with the zucchini, shrimp and cherry tomato sauce. Add a drizzle of extra virgin olive oil, toss and serve. Pasta with shrimp, zucchini and cherry tomatoes is ready!
Jonidee says
Can I use eggplant instead of zucchini?
Silvana Nava says
Hi Jonidee,
Of course you can use eggplant if you prefer.
The combination of shrimp and zucchini is a classic.
Eggplant is more often paired with swordfish or with mozzarella and ricotta.
But you will surely relive a delicious pasta!