Zucchini and shrimp pasta is one of those dishes I turn to when I want something light but still satisfying. It has tender shrimp, sweet zucchini, and pasta tossed with garlic and olive oil. It’s the kind of dinner I’d make on a hot evening when I don’t want anything too heavy. It’s also the sort of thing I’ll serve to friends with a cold drink on the balcony while the sun goes down.
I cook this a lot in summer when zucchini is everywhere. I get them from the local market, sometimes even from neighbors with kitchen gardens. After making fritters, stews, and all sorts of sides, this pasta is a welcome way to use them up.
Shrimp cooks quickly and adds that savory bite that makes it feel special without needing much fuss. If you’re a fan of classic shrimp pasta, this one has that same cozy feel with a fresher, greener twist.
Why This Is One of My Go-To Summer Pastas
- Simple to make: Fewer than ten ingredients. It’s the definition of a fuss-free dinner. I can have it on the table in about half an hour, which is a win on busy weeknights.
- Bright and fresh: Garlic, olive oil, parsley, a hint of chili—it’s the kind of clean, honest flavor that makes you go back for seconds. Nothing heavy or creamy.
- Balanced and satisfying: Shrimp brings protein, zucchini adds veg and sweetness, and pasta fills you up. I feel good serving this to my family because it’s nourishing but not overcomplicated.
- Flexible for any day: I’ve made it for casual lunches alone, for dinner parties, and even for a little romantic date-night meal at home. It just works.
Ingredients You’ll Need from Your Kitchen
- Zucchini: I like 2–3 smaller ones sliced into slim wedges. They’re sweeter and have fewer seeds than the big ones. Sometimes I use rounds if I’m in a hurry.
- Shrimp: About half a pound, peeled and deveined. I keep frozen shrimp on hand and thaw them in cold water—it’s quick and easy.
- Olive oil: I use extra virgin olive oil for its richer flavor. A good glug is perfect here.
- Italian parsley: Fresh chopped parsley makes everything taste brighter. I keep a little extra for sprinkling on top.
- Garlic: Don’t hold back. I usually go with two cloves, minced finely. It’s the backbone of the sauce.
- Dried oregano: Gives that earthy, classic Italian touch.
- Salt and red pepper flakes: Just enough salt to bring everything alive. A dash of chili flakes gives gentle warmth, which you can skip if cooking for kids or spice-shy folks.
- Pasta: I usually go with penne or rigatoni since the shape holds onto the oil and garlic well. About 2 to 2 ½ cups dry pasta gives 3 to 4 cups cooked.
How I Make This in My Kitchen
I start with a big pot of salted water for the pasta. Always salt the water well—it’s your first layer of flavor. Cook until al dente, then drain but save a bit of the pasta water. That starchy water is liquid gold for finishing the sauce.
While the pasta’s going, I warm olive oil in a big skillet over medium heat. In goes the garlic right away to infuse the oil. Then the zucchini joins the party with salt, oregano, chili flakes, and half the parsley. I let it cook until it’s just golden. The smell alone is enough to make you hungry.
Next, I add the shrimp and the rest of the parsley. I stir and watch for the shrimp to turn pink—don’t wander off here because shrimp cooks fast and you don’t want it rubbery.
Finally, I toss in the pasta with a splash of reserved cooking water. High heat and constant tossing for about 30 seconds helps it all cling together beautifully. Then I dish it up and finish with fresh parsley. Sometimes I add grated Parmesan if I’m feeling indulgent.
A Few Ways to Change It Up
- Pasta shape: I’ve done this with spaghetti, linguine, even short macaroni. Whatever’s in the pantry works.
- Add lemon: I often zest a lemon right over the pan or squeeze in juice for brightness.
- Throw in tomatoes: Halved cherry tomatoes go in near the end for extra color and sweetness.
- Zucchini noodles: For a lighter, low-carb version, I’ve used spiralized zucchini. It doubles the veg and cuts the starch.
My Tips from Cooking This Over and Over
- Salt your pasta water well. Bland pasta is a tragedy.
- Buy shrimp that’s already peeled and deveined if you want a fast dinner. No one wants to wrestle with shells on a busy night.
- Use smaller zucchini if you can—they’re sweeter and have fewer seeds. The big ones can be a bit watery and bland.
- Don’t overcook shrimp. I pull it off the heat as soon as it’s pink all over.
- If you want to go the extra mile, grate some fresh Parmesan over the top. It’s not strictly necessary, but it’s very good.
What I Serve With This
On summer evenings, I keep it simple. A crisp salad, some crusty bread or homemade focaccia, and a cold glass of white wine. If friends are over, I’ll put out a couple of easy starters—maybe fried zucchini blossoms or eggplant meatballs. It all feels special without being heavy.
My Usual Shrimp Choice
I usually use frozen medium shrimp because it’s affordable and easy to keep on hand. I thaw it in a bowl of cold water while prepping everything else. Make sure it’s peeled and deveined so you’re not stuck with fiddly prep when you’re hungry.
How Is This Different from Shrimp Scampi?
Scampi is all about butter, lemon, and sometimes a splash of wine. This version relies on olive oil, garlic, and a bit of chili. Both are delicious but this one is lighter and feels fresher with the zucchini in there.
Making It Gluten-Free
I’ve cooked it for gluten-free friends by swapping in their favorite GF pasta or even using all zucchini noodles. Both work beautifully. Just adjust cooking times accordingly.
Zucchini and Shrimp Pasta
If you're craving something quick, wholesome, and full of flavor, this zucchini and shrimp pasta will hit the spot.
Ingredients
- 3–4 cups cooked pasta (penne or rigatoni)
- 2–3 medium zucchini, sliced into thin wedges
- ¼ cup olive oil
- ½ lb (about 250g) medium shrimp, peeled and deveined (fresh or frozen)
- 1–2 cloves garlic, finely minced
- 1 tsp dried oregano
- ½ tsp salt
- 1–2 pinches of red pepper flakes (adjust to your heat preference)
- 2–3 tbsp chopped fresh parsley (divided)
Instructions
- Cook the pasta : Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Reserve about ¼ cup of the pasta water before draining.
- Sauté the zucchini : While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and zucchini. Season with salt, oregano, red pepper flakes, and half of the parsley. Sauté for about 10–15 minutes, stirring occasionally, until the zucchini turns golden at the edges and is tender but not too soft.
- Add the shrimp : Toss in the shrimp and the remaining parsley. Cook for another 3–5 minutes until the shrimp turn pink and are cooked through.
- Combine and finish : Add the drained pasta to the skillet along with a splash (about ¼ cup) of the reserved pasta water. Turn the heat to high and toss everything together for 30–60 seconds, allowing the sauce to lightly coat the pasta.
- Serve it up : Plate immediately and garnish with a sprinkle of fresh parsley. Enjoy it hot!
Notes
- Use 2 to 2½ cups of dry pasta to yield about 4 cups cooked.
- Store leftovers in an airtight container in the fridge for up to 2–3 days.
- This dish is best fresh, so freezing is not recommended.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1954Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 18gCholesterol 1mgSodium 356mgCarbohydrates 356gFiber 31gSugar 26gProtein 75g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing Leftovers
I don’t usually have much left, but if you do, store it in an airtight container in the fridge. It keeps for a couple of days. I don’t recommend freezing because shrimp and zucchini can go mushy. To reheat, I toss it gently in a pan with a splash of water or olive oil.
Try other Zucchini recipes:
