All the flavors of summer are here in my Zucchini Tomato Shrimp Pasta! The charred zucchini and burst cherry tomatoes are the perfect complements to the al dente pasta and shrimp which are tossed together and finished with some fresh basil. The best part is this meal can be ready in about 40 minutes!
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There’s something about summer zucchini…
When midsummer rolls around, I find myself coming up with new ways to use my zucchini. From chocolate zucchini bread, to sausage-stuffed zucchini boats, and now this zucchini tomato shrimp pasta, there seems to be no end to the possibilities with this amazing vegetable!
The thing I like best about this particular dish is that since it combines shrimp, zucchini, and pasta, you’ve got a pretty complete meal with vegetables, starch, and protein. No need to make anything else!
If you do choose to serve zucchini shrimp pasta as a side or pasta course, it would be great followed by other summer favorites, like steak tagliata or grilled pork chops.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Shrimp. I’m using extra-large shrimp (about 21/25 per pound) but you can definitely use smaller if you’d like. Just note that the cook time may change slightly.
- Pasta. Mezzi rigatoni or rigatoni are my go-to for this pasta, because the size is similar to the shrimp, tomatoes, and zucchini slices. You can use other shapes, or even linguine.
- Zucchini. As you can see in the picture, I’m using a combo of zucchini and I threw in a yellow squash since I had one from my garden. Feel free to use the zucchini and yellow squash interchangeably.
- Wine. I love the flavor a dry white wine (I’m using Sauvignon Blanc) adds to this dish but if you can’t have alcohol, feel free to omit.
- Basil. Fresh basil gives great flavor and freshness to finish off the zucchini tomato shrimp pasta. Other fresh herbs like parsley or mint would also work well here.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- Brine the shrimp by tossing it with the baking soda, red pepper flakes, and kosher salt and allow to sit for 10 minutes.
- While the shrimp brine, bring a large pot of salted water to boil. Saute the shrimp in olive oil over medium heat until pink then transfer to a plate covered with tented foil and set aside.
- Saute the zucchini until golden.
- Add the garlic and cook until golden. Add the pasta to the boiling water and cook to 1 minute less than al dente.
- Add the cherry tomatoes along with a pinch of salt and cook over medium-high heat until the tomatoes release some of their liquid. Add the wine and bring to a boil, then reduce the heat to medium.
- Add 1/2 cup of pasta water to the pan along with the pasta, mix well, and cook until the pasta reaches al dente.
- Add the shrimp and toss to coat.
- Remove from the heat and add the cubed butter, 1 cube at a time, then add the basil. Taste test and adjust salt, pepper, or red pepper as needed. Serve immediately and enjoy.
Top tips
- Brine the shrimp. Yes, you can skip the brine, however, doing the brine helps to keep the shrimp plump.
- Zucchini size. Medium to small zucchini work best because they have less seeds. Save the larger zucchini for recipes like zucchini bread.
- Save your pasta water. As with most of my pasta recipes, I urge you to save your pasta water. It’s not only a necessary ingredient for the sauce, but helps loosen the pasta later on if it dries out at all.
More summer pasta recipes
If you’re looking for pastas that are easy to make and loaded with fresh ingredients, give these a try!
If you’ve enjoyed this Zucchini Tomato Shrimp Pasta recipe, give it a 5-star rating.
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Zucchini Tomato Shrimp Pasta
Ingredients
For brining the shrimp
- 1 1/4 pounds (570g) extra large shrimp 21/25 count
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 1/2 teaspoon kosher salt
Remaining ingredients
- 1 pound (454g) rigatoni
- 1/4 cup (60ml) extra virgin olive oil
- 10 cloves garlic chopped
- 2 medium zucchini cut into 1/2" thick rounds
- 1 1/2 pounds (680g) cherry tomatoes halved
- 3/4 cup (180ml) dry white wine
- salt and pepper to taste
- 2 cups (480ml) reserved pasta water will likely not need all of it
- 1/4 cup chopped fresh basil
- 2 tablespoons (28g) unsalted cold butter
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Instructions
For brining the shrimp
- Place the shrimp and remaining brining ingredients into a bowl and mix well. Wait 10 minutes before sauteing.
Completing the dish
- Bring a large pot of salted water to boil.
- Heat a large pan to medium heat with the olive oil. Once shimmering, add the shrimp and saute for about 3 minutes or until done (when the shrimp are firm and pink). Remove the shrimp to a plate and set aside tented with foil to keep warm.
- Add the zucchini to the pan and saute until golden (about 5 minutes) then add the garlic and continue to cook for another 2-3 minutes or until the garlic turns golden.
- At this time, begin cooking the pasta to 1 minute less than al dente.
- Add the cherry tomatoes to the pan and season with a pinch of salt. Turn the heat to medium-high. Once the tomatoes start to release their liquid (about 5 minutes) add the wine to the pan and bring to a boil. Once boiling turn the heat down to medium.
- Add 1/2 cup of pasta water to the pan along with the pasta. Mix well and cook until the pasta reaches al dente. Add the shrimp and toss or mix to coat. Remove the pan from the heat and whisk in the cubed butter, 1 cube at a time. Add the basil.
- Taste test and make final adjustments to salt, pepper and crushed red pepper. If the pasta becomes too dry add a few ounces of pasta water and mix once more. Serve immediately. Enjoy!
Notes
- Servings. Makes 4 large or 6 moderate-sized servings.
- Shrimp size. Any size shrimp can be used. Smaller shrimp will cook more quickly.
- Zucchini and yellow squash. Both work well for this dish. I used two small zucchini and one yellow squash. All of one type or a mix can be used.
- Pasta water. Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
- Leftovers. Zucchini tomato shrimp pasta can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day. Shrimp doesn’t reheat too well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lovely flavors in this shrimp dish. It’s a keeper!
We’re so happy you enjoyed it, Cathy!
Another winner! Thank you James and Tara. Just two of us (seniors) and controlling weight a major consideration. I used the “serves two” version but with only 4oz. of pasta. Kills me to limit the pasta but I get to enjoy a pile of sauce. 🙂
We’re so glad you enjoyed, Ed!
Hi Jim and Tara,
Your recipe says 10 cloves of garlic…is that correct, it just seems like a lot of garlic.
Love all of your recipes….Thank You!
Hi Bob, yes, it’s correct. If you want to use less garlic, you can certainly use less.
I made this for dinner last night and it was delicious! It’s summer in a bowl. This is definitely going ino the regular summer rotation!
So glad you enjoyed, Joanne!
Great taste and good use of the1000 pounds of zucchini!!!
So glad you enjoyed, Scott!
So, after 10 minutes in the brine, does the shrimp get rinsed and then dried prior to sautéing? Or just strain from the brine and dry prior to sautéing? Thank you!
The shrimp do not get rinsed of the brine. They go straight to sauteing.
My next three squash are destined for this recipe. My cherry tomatoes are just starting to come in. Late season here in NH. Always have basil on the window sill. I almost picked up some shrimp today. Looks like a winner. Shrimp is one of the seafood item as that are still goid frozen. (sea food snob)
We hope you enjoyed, Max!
Can you put yellow squash too. Oh I just read where it said you can. Can’t wait to try this one. Thank you
Yes, you can use yellow squash. Hope you enjoy!