Have you ever wanted a dish that tastes like the Mediterranean sea and summer evenings, but that is also quick and simple to cook? I remember the first time I made this shrimp, zucchini and cherry tomato pasta. It was one of those nights when I had just a few ingredients in the fridge but still wanted to cook something fresh and flavorful.
As the garlic started sizzling in olive oil and the zucchini softened in the pan, the aroma of the shrimp blended beautifully with the sweetness of the tomatoes. The final touch of lemon zest made everything bright and balanced. The best part? The sauce becomes naturally creamy thanks to the pasta cooking water, so there’s no need for cream.
It’s the kind of recipe that feels both light and elegant, perfect for a quick dinner or when you want to impress guests with something simple yet refined. Let’s see how to make Pasta with Shrimp, Zucchini and Cherry Tomatoes.
Pasta with Shrimp, Zucchini and Cherry Tomatoes
A light Mediterranean pasta made with shrimp, zucchini and cherry tomatoes. Naturally creamy thanks to pasta cooking water and without cream.
Ingredients
Tools
- Large pan
- Pasta pot
- Knife
- Cutting board
- Wooden spoon
Instructions
- Wash the zucchini and cut it into thin half slices. Cut the cherry tomatoes in half.
- Heat olive oil in a large pan with a garlic clove.
- Add the zucchini and sauté for 4–5 minutes until tender but still bright green.
- Add the cherry tomatoes and cook for 2–3 minutes.
- Add the shrimp, increase the heat slightly and deglaze with white wine. Cook for about 2 minutes.
- Meanwhile cook the pasta in salted boiling water.
- Drain the pasta al dente, keeping half a cup of cooking water.
- Toss the pasta in the pan with the sauce adding some cooking water to create a creamy texture.
- Finish with fresh parsley, black pepper and grated lemon zest before serving.
Nutritional values (per serving)
420 kcal
14 g
48 g
26 g
4 g
3 g
320 mg
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