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A bowl of fresh shrimp pasta with cherry tomatoes, zucchini, and basil
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Fresh Tomato Zucchini Shrimp Pasta

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 455kcal

Ingredients

  • 340 g linguine or spaghetti
  • 450 g large shrimp, peeled and deveined
  • 2 medium zucchinis , sliced into half-moons
  • 500 g cherry tomatoes, halved
  • 4 cloves garlic , minced
  • 60 ml extra virgin olive oil
  • 0.5 teaspoon crushed red pepper flakes
  • 0.5 cup fresh basil leaves, chiffonade
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 30 g freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 120ml of pasta water before draining.
  • While pasta cooks, heat 30ml of olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper and sauté until pink and opaque (approximately 2 minutes per side). Remove shrimp and set aside.
  • Add the remaining 30ml of olive oil to the same skillet. Add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
  • Incorporate the halved cherry tomatoes and sliced zucchini into the skillet. Sauté for 4-5 minutes until the tomatoes soften and the zucchini is tender-crisp.
  • Add the cooked pasta and reserved shrimp back into the skillet. Drizzle with lemon juice and add a splash of reserved pasta water to emulsify the sauce.
  • Toss the mixture with fresh basil and Parmesan cheese until evenly coated. Serve immediately.