Description
A delicious and easy-to-make tomato zucchini shrimp pasta recipe that is perfect for a quick weeknight dinner. This dish combines succulent shrimp, tender zucchini, and blistered cherry tomatoes with flavorful spices and parmesan cheese, all tossed together with pasta.
Ingredients
Units
Scale
For the Pasta:
- 8 oz (220g) shrimp, peeled and deveined
- 2 medium zucchinis
- 2 cups cherry tomatoes
- 8 oz (220g) pasta (we used fusilli)
- 2 tablespoons olive oil
For the Seasoning:
- 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. Cook shrimp with spices in a skillet until done; set aside.
- Sauté Zucchini: Sauté diced zucchini in the skillet until golden; set aside.
- Cook Tomatoes: Sauté cherry tomatoes with seasonings until blistered.
- Combine Ingredients: Add shrimp, zucchini, cooked pasta, and parmesan to the skillet. Reheat and stir well.
- Serve: Drizzle with olive oil and more parmesan before serving.
