Shrimp and Zucchini Pasta Recipe

Do not get intimidated by the title, this is not, by far, a fancy pasta recipe. I pulled this together on a Sunday evening, with whatever I found in my fridge (and my freezer – say hello to frozen shrimps). A little bit of an old zucchini, few cherry tomatoes, garlic, some forgotten frozen shrimps, and voila: a mouth watering past recipe was born.

Shrimp and Zucchini Pasta Recipe

Recipe by ClaraCourse: DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 zucchini

  • 2 garlic cloves (or more if you want)

  • 6 cherry tomatoes

  • 400 grams of frozen shrimps (or fresh)

  • parmesan cheese

  • fresh parsley for decoration

  • 3 tablespoons of olive oil

  • salt and pepper

  • 250 grams of your favorite pasta.


  • If you use frozen shrimps, defreeze the shrimps by putting them in cold water. If you use fresh shrimps, skip this step. Peel the shrimps if you have bought the ones with the peel off.
  • Cut up the garlic cloves in small pieces, or use a grinder to do so. Set aside.
  • Peel the zucchini. Then, using a potato peeler, make long stripes of zucchini. Set aside.
  • Cut the cherry tomatoes in 2. Set aside.
  • In a pan, add the olive oil on medium heat. When the oil is heated, add the shrimps and the garlic. Cook for 5 minute.
  • Add the zucchini and the cherry tomatoes. Cook for for 5 more minutes.
  • Stop the cooking process. Add salt and pepper to taste.
  • Separately boil the pasta as per instructions on the package.
  • Add 1 teaspoon of butter to the pasta and mix well.
  • On a plate, add the pasta, the shrimps and zucchini sauce on, the shredded parmesan cheese and freshly cut parsley.


  • It is important not to overcook the shrimps. The fresh uncooked shrimps, have a gray color. If you buy “pink” shrimps, it means that they have already been cooked. In this case, you will add them after the zucchini and the tomatoes, 3 minutes before turning the heat off.
  • I like to add some butter to the pasta, after it has been drained from the water, and before adding the shrimps and zucchini mixture. It gives a really rich flavor. I learned this trick while being an exchange student in Genova, Italy, right from my Italian colleagues. 50

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