Pasta with zucchini, shrimp, and cherry tomatoes

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Pasta with zucchini, shrimp, and cherry tomatoes
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it de fr es br
  • Lactose Free
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: Average

PRESENTATION

When you think of a shrimp pasta recipe that really captures the essence of the Mediterranean, this dish with zucchini and cherry tomatoes is the one. Picture it: fresh shrimp tossed with zucchini and those juicy, sweet cherry tomatoes. So, so good. Not your everyday shrimp and zucchini pasta. Nope, this one is special. The tomatoes and a splash of lemon give it a tangy aroma—making it pop. In places like Liguria or along the Amalfi Coast, seafood pasta is a staple, but this one is simple and full of flavor. Using spaghettoni quadrati—square, chunky spaghetti—ensures each bite is packed with sauce. Honestly, it’s like dining at a seaside trattoria. The veggies and the lemon give every forkful a special vibe.

And listen, guests are always impressed by zucchini pasta with shrimp and tomatoes. Easy to see why. It’s light but really satisfying. Perfect for family dinners or casual get-togethers. And in Italy, using seasonal veggies is kinda the norm. You’ll find different takes on cherry tomato pasta and seafood pasta depending on the region. What sets this apart? The lemon and tomatoes blend to make a sauce that’s kinda creamy, but without any cream. And that bright, fresh taste? Keeps 'em coming back. Really, it is one of those healthy pasta dishes that lets the ingredients shine. If you’re curious about summer pasta recipes or craving a new twist on easy shrimp pasta, give this a go. Seriously, it’s a must-try. You’ll enjoy the moist and tender shrimp, the crunch of the zucchini, and the pop of the tomatoes. All wrapped up in pasta that feels like a vacation. For real.

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INGREDIENTS
Spaghettoni 11.3 oz (320 g) - square
Shrimps 1.1 lbs (500 g) - (tails)
Cherry tomatoes 2 cups (300 g)
Zucchini 2 cups (250 g)
Lemons 1
Garlic 2 cloves
Parsley to taste
Fine salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Preparation

How to prepare Pasta with zucchini, shrimp, and cherry tomatoes

To prepare the pasta with zucchini, shrimp, and cherry tomatoes, first take care of the shrimp tails. That is, shell them 1 and remove the internal filament with your hands, or alternatively use a toothpick 2. At this point, wash the lemon well, dry it, and peel the zest with a vegetable peeler 3.

Then squeeze the juice 4. In a pan, pour a drizzle of oil, the peeled and halved garlic clove, and the lemon zest 5. Let it infuse for a few minutes over medium heat, then add the shrimp 6.

Increase the heat and sauté them for a few minutes until they change color 7, then pour in the lemon juice 8, add a pinch of salt, and cook for another 1-2 minutes until the juice has reduced. Remove the garlic and lemon peels and set the shrimp aside in a bowl 9.

Chop the well-washed cherry tomatoes with a knife 10 and cut the washed zucchini into slices about 1/4 inch thick 11. In the same pan where you cooked the shrimp, pour a drizzle of oil and the parsley stems. Heat and add the zucchini 12.

Sauté the zucchini until they are slightly browned 13, then add the cherry tomatoes 14, salt, and cook everything for about 10 minutes 15.

Cook the spaghetti in boiling water 16 and meanwhile finely chop the parsley 17. Drain the spaghetti al dente and transfer it to the sauce 18.

Add the shrimp you had set aside 19 and toss everything well over high heat. Turn off the heat, add black pepper, a drizzle of raw oil, and chopped parsley 20. Your pasta is ready to serve 21.

Storage

We recommend consuming the pasta immediately; alternatively, it can be stored in the refrigerator for up to 1 day.

Advice

If you want to make the dish even more fragrant, grate lemon zest over the finished dish.

Add a spoonful of arugula pesto to make it even more unique!

For the translation of some texts, artificial intelligence tools may have been used.
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