With its vivid veggies, juicy shrimp, and a zesty lemon garlic sauce, tomato zucchini shrimp pasta is a cool, summertime dinner. This meal is simple to prepare and ideal for a laid-back weekend supper or hectic weeknights. It’s a light but filling supper that has the tastes of a pasta dish with a Mediterranean flair without being heavy, especially when topped with fresh basil or parsley.
Ingredients:
- 8 oz (225 g) pasta (e.g., spaghetti or linguine)
- 450 grams (1 pound) of shrimp, expertly peeled and deveined for effortless preparation.
- 2 medium zucchinis, sliced into half-moons
- 300 grams (2 cups) of cherry tomatoes, halved to release their juicy sweetness.
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning (or to taste)
- ¼ cup (60 ml) chicken or vegetable broth
- ¼ cup (60 ml) freshly squeezed lemon juice
- ¼ cup (60 g) grated Parmesan cheese (optional)
- Fresh basil or parsley, for garnish
Directions:
Prepare the pasta: Bring a big pot of water to a roaring boil after adding a liberal quantity of salt. After it has boiled, add the pasta and cook it as directed on the box until it is al dente. Save a little of the cooking water and drain the pasta, putting it aside.
The shrimp is sautéed. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add a large amount of salt, pepper, and Italian seasoning to the shrimp. Add the shrimp to the skillet and cook until they are opaque and pink, 2 to 3 minutes each side. After cooking, move the shrimp to a platter and reserve.
Sauté Vegetables: Add the remaining olive oil to the same skillet. Sauté the red pepper flakes (if using) and minced garlic for about 30 seconds, or until aromatic. Slices of zucchini should begin to soften after two to three minutes of cooking. Cook for a further two minutes after adding the halved cherry tomatoes, or until they are just beginning to soften.
To make the sauce, add the lemon juice and either chicken or vegetarian broth. Scrape up any particles from the skillet’s bottom as you stir well. Give the sauce a minute or two to boil.
Add the cooked pasta and shrimp to the pan, then mix them with the sauce. Mix everything together until the sauce coats everything. If the pasta seems dry, add a little of the pasta water you set aside to make it more moist. If using, add the Parmesan cheese and mix well.
Season and garnish: If preferred, add more Italian seasoning or salt and pepper to taste and adjust the seasoning. Add some fresh parsley or basil as a garnish.
Serve Hot: Spoon pasta onto plates and serve right away, accompanied by more Parmesan cheese if preferred.
In summary:
The combination of succulent shrimp, crunchy zucchini, and sweet cherry tomatoes in a light, zesty sauce makes for a delicious Tomato Zucchini Shrimp Pasta with Lemon Garlic Sauce. It is a tasty, nutritious pasta meal that feels decadent without being heavy, and it is topped with Parmesan and fresh herbs. Ideal for a light, filling supper that adds a Mediterranean flair to your table.