Easy Tomato Zucchini Pasta Recipe with Shrimp

If you’re looking for a flavorful, wholesome pasta dish bursting with summer produce, this shrimp-packed tomato zucchini pasta is for you.

This tomato zucchini pasta recipe is one of the best things to make during peak zucchini and cherry tomato season. It’s the perfect way to use produce from your backyard garden or farmers’ market. The addition of tender shrimp adds protein and elegance without much extra effort. With a light sauce made from chicken broth and the natural juices of your fresh vegetables, this dish is both comforting and refreshing.

And the best part? This meal comes together in under 30 minutes, making it ideal for busy weeknights or even special occasions with guests.

Ingredients for Tomato Zucchini Pasta with Shrimp

• 16 oz. radiatori pasta
• 4 teaspoons olive oil, divided
• 2 small zucchini, halved lengthwise and sliced into half moons
• 2 large garlic cloves, minced
• 6 ounces cherry tomatoes or grape tomatoes
• 1 pound shrimp, peeled, deveined, and tails removed
• 1/2 cup chicken broth
• Salt and black pepper, to taste
• 1/2 cup parmesan cheese, freshly grated, plus more for serving
• Finely chopped fresh basil, for garnish

How to Make It – Step-by-Step Instructions

1. Bring a large pot of water to a boil. Add a little salt and the radiatori pasta. Cook pasta until al dente, following the package directions. Drain the pasta and set aside.
2. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced zucchini, seasoning lightly with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender. Remove and set aside with pasta.
3. Add another 1 teaspoon of olive oil to the same large pan. Increase to medium high heat. Add the shrimp in a single layer and season with salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside with the zucchini and pasta.
4. Add the last teaspoon of oil to the skillet, still on medium high heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Toss in the cherry tomatoes and chicken broth and cook for 3-5 minutes, until they begin to burst and peel.
5. Return the cooked pasta, zucchini, and shrimp to the pan. Add 1/2 cup freshly grated parmesan and toss until everything is evenly coated. 
6. To serve, top with fresh chopped basil and more parmesan cheese, if desired. 

Why You’ll Love This Tomato Zucchini Pasta Recipe

• Minimal effort, maximum flavor
• Great way to use fresh zucchini, cherry tomatoes, and herbs from the garden, making it the perfect summer meal
• Ready in under 30 minutes so it’s great for busy evenings
• Customizable – mix it up with gluten-free pasta, sweet Italian sausage, or yellow squash
• Stores well in an airtight container for leftovers

Make It Your Own

Want to tweak this dish? Here are some nice additions:

• Serve hot, ideally with garlic bread or a crisp green salad with homemade ranch dressing
• Add sweet corn off the cob for extra crunch
• Replace shrimp with sweet Italian sausage, rotisserie chicken, or turkey kielbasa
• Use bucatini pasta or even gluten-free pasta for dietary preferences

Frequently Asked Questions (FAQs): Tomato Zucchini Pasta Recipe with Shrimp

• Can I use frozen shrimp? Yes, just thaw and pat them dry first for best searing results.
• What’s the best substitute for radiatori pasta? Any shape that holds sauce well works. Try penne, bucatini pasta, or even rotini.
• Is this good for meal prep? Yes! Store in an airtight container in the fridge. Reheat gently with a splash of water to loosen the sauce.
• Can I make it vegetarian? Sure! Skip the shrimp and add more veggies like sweet corn, yellow squash, or sweet onion.
• What’s the best way to reheat this pasta? Use a large skillet with a splash of water or broth to revive the sauce and keep things moist.
• Can I make this recipe spicy? Absolutely. Just add a pinch of red pepper flakes to the tomato and garlic mixture for heat.
• What herbs go best with this recipe? Fresh basil, parsley, or even thyme are great choices. Fresh herbs always elevate the flavor.

Tips for Best Results

• Use fresh zucchini and fresh cherry tomatoes for the best flavor and texture
• Grate your own parmesan cheese for melt-in-your-mouth results
• For richer flavor, swap broth with white wine
• Cook in a large pan to avoid overcrowding and making tossing easier

Serving Suggestions

This zucchini tomato pasta is a great way to celebrate summer. Try pairing it with:

• Garlic bread and a green salad with homemade ranch dressing
• A crisp glass of white wine
• Grilled sweet corn or yellow squash
• Fresh fruit for dessert

This easy tomato zucchini summer pasta with shrimp is the perfect meal for warm evenings and busy weeknights alike. It combines the best of the season’s produce with tender shrimp and a light, flavorful sauce. Whether you’re cooking for guests or just your family, this full recipe delivers incredible flavors with minimal effort. Plus it’s a great way to put your summer garden to good use!

Save it, print it, and add it to your list of weeknight meal favorites! Enjoy every bite!

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Easy Tomato Zucchini Pasta Recipe with Shrimp

5 from 4 votes

If you’re looking for a flavorful, wholesome pasta dish bursting with summer produce, this shrimp-packed tomato zucchini pasta is for you.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian

Ingredients Method

Ingredients

  

• 16 oz. radiatori pasta
• 4 teaspoons olive oil divided
• 2 small zucchini halved lengthwise and sliced into half moons
• 2 large garlic cloves minced
• 6 ounces cherry tomatoes or grape tomatoes
• 1 pound shrimp peeled, deveined, and tails removed
• 1/2 cup chicken broth
• Salt and black pepper to taste
• 1/2 cup parmesan cheese freshly grated, plus more for serving
• Finely chopped fresh basil for garnish

Method

 

1. Bring a large pot of water to a boil. Add a little salt and the radiatori pasta. Cook pasta until al dente, following the package directions. Drain the pasta and set aside.
2. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sliced zucchini, seasoning lightly with salt and pepper. Sauté for 4-5 minutes, stirring occasionally, until tender. Remove and set aside with pasta.
3. Add another 1 teaspoon of olive oil to the same large pan. Increase to medium high heat. Add the shrimp in a single layer and season with salt and black pepper. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside with the zucchini and pasta.
4. Add the last teaspoon of oil to the skillet, still on medium high heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Toss in the cherry tomatoes and chicken broth and cook for 3-5 minutes, until they begin to burst and peel.
5. Return the cooked pasta, zucchini, and shrimp to the pan. Add 1/2 cup freshly grated parmesan and toss until everything is evenly coated.
6. To serve, top with fresh chopped basil and more parmesan cheese, if desired.