Sautéed shrimp with zucchini and cherry tomato pasta is a light recipe that is filling and flavorful. An easy garlic shrimp with zucchini and tomato recipe that is perfect for using your garden veggies in a quick pasta.
If you grow cherry tomatoes or zucchini, this shrimp and zucchini pasta dish will quickly become a weekly favorite. And if you are like me and always have a pack of frozen shrimp in the freezer (or fresh shrimp) – this is a match made in heaven.
Want more Shrimp recipes? Check out my Creamy Lemon Basil Shrimp Pasta or creamy shrimp spinach pasta.
As the sweet cherry tomatoes sauté with oregano, they release their juices to create a fresh, herby sauce that coats every bite. Enjoy it as a light meal on its own, or toss it with spaghetti and finish with Parmesan cheese for a hearty, restaurant-worthy upgrade.
If you are on Weight Watchers this recipe is 1 point per serving without the pasta. The olive oil is what gives this recipe 1 point per serving.
Shrimp and Zucchini Pasta Tips and Tricks
Avoid slicing the zucchini too thin, or it will become mushy as it cooks.
Thaw frozen shrimp under cool running water. Place the shrimp in a colander set in the sink. Run cool water over them until the frozen block begins to separate. Shake the colander, toss the shrimp, and continue rinsing until they are fully thawed.
Pat the Shrimp dry. This helps them sear instead of steaming, giving you that delicious golden edge.
How to Store Garlic Pasta with Shrimp and Zucchini Properly
Store any leftover zucchini and shrimp pasta in an airtight container in the refrigerator for up to 2–3 days. This dish is best enjoyed fresh, as shrimp can become rubbery and zucchini can soften when reheated.
If you do need to freeze it, place it in a freezer-safe container and store for up to 1 month, keeping in mind the texture of the zucchini will change once thawed.
To reheat, warm the pasta gently in a skillet over medium heat with a splash of olive oil or water to help loosen the sauce and prevent the shrimp from drying out. Avoid prolonged microwaving, which can overcook the shrimp.
Garlic Shrimp and Zucchini Pasta with Cherry Tomatoes
Juicy sauteed garlic shrimp, tender zucchini, and sweet cherry tomatoes come together in this quick and flavorful shrimp and zucchini pasta. Fresh oregano and garlic create a light, herby sauce that’s perfect on its own or tossed with pasta for a heartier meal.
Ready in just 15 minutes, it’s the perfect way to enjoy garden-fresh produce.
Ingredients
- 2 zucchini, medium, sliced into coins
- 12 ounce medium shrimp, cleaned, tails removed
- 10 oz cherry tomatoes, cut in half
- 4 teaspoons extra virgin olive oil, divided
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- Cooked Spaghetti or linguine (optional)
- Parmesan Cheese (optional)
Instructions
- In a large skillet heat 2 teaspoons of olive oil over medium heat.
- Add zucchini to the skillet. Add salt and pepper to taste. Then sauté for about 5 minutes. Remove zucchini from the skillet and set aside.
- Add 2 teaspoons of olive oil to the pan then add the shrimp and sauté for about 3 minutes. Stirring to cook evenly.
- Add in the tomatoes, garlic, oregano. Stir to cook evenly for another 3 minutes.
- Add in the zucchini and heat through.
- Salt and Pepper garlish shrimp and zucchini pasta to taste.
- Toss with spaghetti noodles and sprinkle with Parmesan cheese. (optional)
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 229Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 180mgSodium: 910mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 23g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
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