Zucchini Garlicky Shrimp Pasta Recipe

Name: Zucchini Garlicky Shrimp Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb spaghetti (linguine); 2 tbsps olive oil; 2 cloves garlic cloves (chopped); 1 lb shrimp (shelled and deveined); 1/2 cup zucchini (thinly sliced baby, subsitute half moons of regular); 1/2 cup cherry tomatoes; 2 cups chicken stock boiled with shrimp shells for 15 minutets; salt; pepper; 1/4 cup unsalted butter (cut into small pieces); 4 fresh basil leaves; Pesto sauce

Servings: persons

3/4 lb spaghetti (linguine)
2 tbsps olive oil
2 cloves garlic cloves (chopped)
1 lb shrimp (shelled and deveined)
1/2 cup zucchini (thinly sliced baby, subsitute half moons of regular)
1/2 cup cherry tomatoes
2 cups chicken stock boiled with shrimp shells for 15 minutets
salt
pepper
1/4 cup unsalted butter (cut into small pieces)
4 fresh basil leaves
Pesto sauce

1
Shell shrimp.
2
Bring chicken stock to a boil and add shrimp shells.
3
Rub cherry tomatoes with olive oil and salt. Roast at 400 degrees for 20 minutes.
4
Bring a large pot of salted water to boil. Cook pasta until 2 minutes shy of al dente.
5
Heat olive oil in a large (12-inch) skillet over medium heat until shimmering. Add garlic and cook until fragrant and beginning to color, about 30 seconds, then add shrimp and cook until lightly browned on one side, about 2 minutes.
6
Turn the shrimp over and add the zucchini to the pan. Saute until shrimp is cooked and zucchini just loses its bite but is not mushy, 1-2 minutes more. Transfer the shrimp and zucchini mixture to a plate to rest.
7
Add the stock to the skillet, turn the heat to high, and reduce by at least half, until beginning to thicken. Season with salt and pepper. Add the pasta to the skillet and continue cooking until the pasta is al dente and has married with the sauce, then toss with the butter. Add the shrimp, pesto and zucchini back to the skillet and season again with salt, if necessary.
8
Divide among bowls, top with basil leaves, and serve immediately.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 lb spaghetti (linguine), 2 tbsps olive oil, 2 cloves garlic cloves (chopped), 1 lb shrimp (shelled and deveined), and more.

Yes, Zucchini Garlicky Shrimp Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Garlicky Shrimp Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions