Bright, garlicky, and loaded with shrimp in every bite — this Garlic Shrimp Zucchini Tomato Pasta is a weeknight dream. Juicy shrimp are tossed with linguine, roasted-style zucchini, sweet cherry tomatoes, garlic, and herbs, all finished with parmesan and a squeeze of lemon. On the table in 30 minutes, it’s light yet deeply satisfying.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium zucchini, sliced
- 1 1/2 cups cherry tomatoes, halved
- 4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup grated parmesan
- 1/4 cup pasta water
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
Instructions
- Cook the pasta: Cook linguine in salted water until al dente. Reserve 1/4 cup pasta water, then drain.
- Season the shrimp: Toss shrimp with paprika, salt, and pepper.
- Sear the shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink. Remove and set aside.
- Saute the vegetables: Add butter, zucchini, and tomatoes to the skillet. Cook 4-5 minutes until softened.
- Add aromatics: Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds until fragrant.
- Combine: Add pasta, shrimp, parmesan, lemon juice, and reserved pasta water to the skillet.
- Toss and finish: Toss everything until glossy and well coated.
- Garnish and serve: Top with parsley and extra parmesan, and serve immediately.
Pro tip: Add the shrimp back at the very end so they stay juicy instead of turning rubbery.
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Estimated nutrition per serving: 470 calories, 34g protein, 48g carbs, 17g fat.
