Zucchini and Shrimp Pasta
Zucchini and Shrimp Pasta is a light, flavorful, and Mediterranean-inspired dish that brings together tender shrimp, sautéed zucchini, and perfectly cooked pasta—all tossed in a garlic and herb-infused olive oil base.
It’s simple enough for a busy weeknight, yet elegant enough to serve to guests.
Why You’ll Love This Recipe
Fresh and vibrant: With zucchini, parsley, and a touch of lemony brightness, this dish is refreshing and seasonal.
Quick to make: Ready in about 30 minutes.
Balanced: Lean protein, vegetables, and carbs come together in one nourishing, satisfying plate.
Customizable: Works with different pastas or seafood variations.
Key Ingredients
Zucchini – Brings a tender, slightly sweet texture and bright color to the dish.
Shrimp – Juicy, mild, and quick-cooking protein.
Garlic & Olive Oil – Forms the aromatic, flavorful base.
Oregano & Red Pepper Flakes – Add a subtle herby kick and gentle heat.
Pasta – Rigatoni or penne hold the sauce well.
Fresh Parsley – For freshness and a final herbal finish.
Zucchini and Shrimp Pasta
Ingredients
2-3 medium zucchini cut into slim wedges
½ pound fresh or frozen medium shrimp 250 grams
¼ cup olive oil 50 grams
¼ tablespoons chopped fresh Italian parsley (divided)
1-2 cloves garlic minced
1 teaspoon oregano 3/4 gram
½ teaspoon salt 2 1/2 grams
1-2 dashes hot pepper flakes to taste
EXTRAS
2-3 tablespoons chopped fresh parsley
3-4 cups cooked pasta (rigatoni or penne)
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil.
Add your pasta and cook until al dente (firm to the bite), then drain. Reserve ¼ cup of the pasta water.
Sauté the vegetables:
While the pasta is cooking, heat olive oil in a medium pan over medium heat.
Add garlic and zucchini.
Sprinkle in salt, oregano, red pepper flakes, and half of the chopped parsley.
Stir gently and cook for 10–15 minutes, or until the zucchini is tender and lightly golden (not mushy).
Add shrimp:
Stir in the shrimp and remaining parsley.
Cook for another 3–5 minutes, stirring occasionally, until the shrimp turns pink and is fully cooked.
Combine and finish:
Add the drained pasta to the pan along with the reserved pasta water.
Toss everything together over high heat for 30–60 seconds.
Serve:
Plate immediately.
Sprinkle with extra parsley if desired.
Enjoy!
Recipe Notes – Zucchini and Shrimp Pasta
Don’t overcook the shrimp:
Shrimp cook quickly (about 3–5 minutes). Once they turn pink and opaque, they’re done. Overcooking will make them tough and rubbery.
Zucchini texture matters:
Sauté zucchini until just tender and slightly golden. Avoid overcooking, or it will turn mushy and lose its shape in the pasta.
Reserve pasta water:
Save ¼ cup of the pasta water before draining. The starchy water helps the sauce cling to the pasta and brings everything together when tossed.
Use fresh parsley if possible:
Fresh parsley adds brightness and a clean flavor that dried herbs can’t match. Add some at the end for a fresh finish.
Frozen shrimp tip:
If using frozen shrimp, thaw them fully and pat them dry with a paper towel before cooking. This helps avoid excess moisture in the pan.
Spice control:
Adjust red pepper flakes to your spice preference. Start small—you can always add more later.
Pasta type matters:
Choose a pasta shape that holds sauce well. Penne, rigatoni, or even fusilli are great choices for this sauté-style dish.
Add protein or veggie variety:
For extra depth, you can add cherry tomatoes, baby spinach, or even a splash of white wine before adding the shrimp.
Serve immediately:
This dish is best served hot and fresh. It doesn’t hold well if left sitting too long, as zucchini can release water and soften more over time.
Nutrition Information
(Approx. per serving)
Calories: 400–450 kcal | Protein: 25–30g | Carbs: 35–45g | Fat: 20g | Fiber: 4g | Sugar: 5g
Frequently Asked Questions:
Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking to avoid excess moisture.
Is this dish spicy?
Only slightly—adjust red pepper flakes to taste or omit entirely.
Can I make it ahead of time?
It’s best served fresh, but you can prep ingredients in advance (cut zucchini, peel shrimp).
Can I use dried parsley instead of fresh?
You can, but use less (about 1 teaspoon) as dried herbs are more concentrated.
How many servings does this recipe make?
Around 2–3 servings, depending on portion size.
What pasta works best for this dish?
Short pasta like penne or rigatoni is great, but long pasta like linguine also works.
Should I peel the zucchini?
No need! The peel adds color, texture, and nutrients.
Can I add cheese?
Yes—Parmesan or Pecorino Romano are delicious additions.
How do I know when shrimp is done?
It will turn pink and curl into a “C” shape. Overcooked shrimp becomes tightly curled and rubbery.
Can I make it low-carb?
Yes! Skip the pasta and serve the shrimp and zucchini over zucchini noodles or cauliflower rice.