Shrimp and Zucchini Pasta
Light, fresh, and packed with Mediterranean flavor, this Shrimp and Zucchini Pasta is the perfect quick dinner for busy weeknights. Juicy garlic shrimp, tender zucchini, lemon, herbs, and perfectly cooked pasta come together in a silky, flavorful sauce that tastes restaurant-worthy while staying simple and healthy.
Ingredients
For the Pasta
- 8 oz spaghetti, linguine, or fettuccine
- Salted water for boiling
For the Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ teaspoon paprika
- ¼ teaspoon chili flakes (optional)
- Salt and black pepper to taste
For the Zucchini Sauce
- 2 medium zucchini, sliced into half-moons
- 2 tablespoons olive oil
- 1 small shallot or onion, finely chopped
- ½ cup cherry tomatoes, halved
- Juice of 1 lemon
- ¼ cup pasta water
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped parsley or basil
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ¼ cup pasta water before draining.
Step 2: Cook the Shrimp
Pat shrimp dry with paper towels.
Season with paprika, salt, pepper, and chili flakes.
Heat olive oil in a large skillet over medium-high heat.
Add shrimp and cook for 1–2 minutes per side until pink and lightly golden.
Add garlic during the last 30 seconds.
Remove shrimp from skillet and set aside.
Step 3: Cook the Zucchini
In the same skillet, add olive oil and shallots.
Cook for 2 minutes until softened.
Add zucchini and cook for 4–5 minutes until lightly golden but still tender.
Stir in cherry tomatoes and cook another 2 minutes.
Step 4: Combine Everything
Return shrimp to the skillet.
Add drained pasta, lemon juice, parmesan, and reserved pasta water.
Toss everything together until glossy and well coated.
Sprinkle with fresh parsley or basil.
Optional Add-Ins
- baby spinach
- asparagus
- roasted red peppers
- olives
- feta cheese
- fresh spinach
- sun-dried tomatoes
Serving Suggestions
Serve with:
- garlic bread
- crisp green salad
- roasted vegetables
- sparkling lemon water
- chilled white wine
Tips for the Best Shrimp Pasta
- Do not overcook shrimp or they’ll become rubbery.
- Salt pasta water generously for better flavor.
- Use fresh lemon juice for brightness.
- Add extra pasta water for a silkier sauce.
- Fresh herbs make a huge difference.
Storage
- Refrigerate leftovers up to 2 days.
- Reheat gently in a skillet with a splash of water.
- Best enjoyed fresh.
Q & A
Q: Can I use frozen shrimp?
Yes! Thaw completely and pat dry before cooking.
Q: What pasta works best?
Linguine, spaghetti, angel hair, or penne all work wonderfully.
Q: Can I make this low carb?
Yes. Replace pasta with zucchini noodles or spaghetti squash.
Q: Is this spicy?
Only mildly if using chili flakes. Adjust to taste.
Q: Can I add cream?
Absolutely. Add ¼ cup heavy cream for a richer sauce.
Q: What herbs pair best with shrimp?
Parsley, basil, dill, and oregano are all delicious choices.
