By This Classic Tomato Zucchini Shrimp Pasta balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Classic Tomato Zucchini Shrimp Pasta captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Classic Tomato Zucchini Shrimp Pasta becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
8 oz pasta (spaghetti, linguine, or penne)
1 lb shrimp (peeled and deveined)
2 tbsp olive oil
2 garlic cloves (minced)
1 medium zucchini (sliced into half-moons)
1 1/2 cups cherry tomatoes (halved)
1/2 cup white wine (or chicken broth for substitution)
1 tsp Italian seasoning
1/4 cup grated Parmesan cheese
Salt and pepper (to taste)
Fresh basil (for garnish)
PREPARATION STEPS
Cook pasta according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink. Remove and set aside.
In the same skillet, add garlic, zucchini, and cherry tomatoes. Cook for 4-5 minutes until vegetables are tender.
Pour in white wine (or chicken broth), and cook for 2 more minutes. Stir in cooked shrimp and Italian seasoning.
Toss in the cooked pasta and sprinkle with Parmesan cheese. Garnish with fresh basil before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
