Description
A delightful and flavorful recipe for Tomato Zucchini Shrimp Pasta that combines succulent shrimp, fresh zucchini, and cherry tomatoes with pasta, seasoned with aromatic spices and parmesan cheese.
Ingredients
Scale
For the Tomato Zucchini Shrimp Pasta:
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis, diced
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/4 cup vegetable stock
- 1/2 teaspoon Cayenne pepper, optional
- 1 cup grated parmesan
Instructions
- Cook the Pasta: Boil pasta al dente according to package instructions. Set aside.
- Cook the Shrimp: In a skillet, cook shrimp with black pepper, fennel seeds, and garlic powder until done. Remove and set aside.
- Sauté the Zucchini: In the same skillet, sauté diced zucchini until golden. Remove and set aside.
- Cook the Tomatoes: In the skillet, cook cherry tomatoes with Cayenne pepper and vegetable stock until blistered.
- Combine and Serve: Add shrimp, zucchini, cooked pasta, and parmesan to the skillet. Reheat and stir. Serve hot with olive oil and more parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauté, Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg
Keywords: Tomato Zucchini Shrimp Pasta, Shrimp Pasta Recipe, Pasta with Zucchini and Shrimp
