Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Tomato Shrimp Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 80 reviews

  • Author: Mary & Susan
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

A vibrant and flavorful Zucchini Tomato Shrimp Pasta featuring perfectly sautéed shrimp, tender zucchini rounds, and juicy cherry tomatoes, all tossed with rigatoni in a silky white wine and butter sauce. This dish balances fresh vegetables with succulent seafood for a hearty yet light meal, ideal for a quick weeknight dinner.

Ingredients

Shrimp Brine and Shrimp

  • 1 1/4 pounds (570g) extra large shrimp (21/25 count)
  • 1/2 teaspoon baking soda
  • 1 teaspoon crushed hot red pepper flakes
  • 1/2 teaspoon kosher salt

Pasta

  • 1 pound (454g) rigatoni

Vegetables and Aromatics

  • 1/4 cup (60ml) extra virgin olive oil
  • 10 cloves garlic, chopped
  • 2 medium zucchini, cut into 1/2″ thick rounds
  • 1 1/2 pounds (680g) cherry tomatoes, halved

Liquids and Finishing Ingredients

  • 3/4 cup (180ml) dry white wine
  • Salt and pepper, to taste
  • 2 cups (480ml) reserved pasta water (may not use all)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons (28g) unsalted cold butter

Instructions

  1. Brine the Shrimp: In a bowl, combine the shrimp with baking soda, crushed hot red pepper flakes, and kosher salt. Mix well to evenly coat and let it rest for 10 minutes to enhance flavor and texture before cooking.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook to about 1 minute less than al dente; reserve some pasta water before draining.
  3. Sauté the Shrimp: Heat olive oil in a large pan over medium heat until shimmering. Add the shrimp and sauté for approximately 3 minutes, or until shrimp are firm and pink. Remove shrimp, place on a plate, and tent with foil to keep warm.
  4. Cook Zucchini and Garlic: In the same pan, add zucchini rounds and sauté until golden, about 5 minutes. Add chopped garlic and continue cooking for 2-3 minutes until garlic turns golden and fragrant.
  5. Add Tomatoes and Wine: Add halved cherry tomatoes to the pan, season with a pinch of salt, and increase heat to medium-high. Cook until tomatoes start releasing their liquid, about 5 minutes. Pour in dry white wine, bring to a boil, then reduce heat to medium.
  6. Combine Pasta and Sauce: Add 1/2 cup reserved pasta water and the partially cooked rigatoni to the pan. Stir to combine and cook until pasta is al dente.
  7. Finish with Shrimp and Butter: Return cooked shrimp to the pan and toss everything together, coating the pasta with the sauce. Remove from heat and whisk in cold, cubed butter one piece at a time until melted and creamy. Stir in fresh chopped basil.
  8. Season and Serve: Taste and adjust seasoning with salt, pepper, and additional crushed red pepper flakes as desired. If the sauce seems dry, add a few more tablespoons of pasta water and mix well. Serve immediately and enjoy!

Notes

  • For best results, use fresh extra large shrimp and peel/devein if needed prior to brining.
  • Reserve pasta water as it helps emulsify the sauce and adjust consistency.
  • Do not overcook the shrimp to keep them tender and juicy.
  • Using cold butter to finish the sauce adds a rich, silky texture.
  • Adjust heat level by increasing or reducing crushed red pepper flakes according to your preference.
  • Dry white wine can be substituted with chicken or vegetable broth if preferred.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://mysimpledish.com/zucchini-tomato-shrimp-pasta-recipe/