Tomato Zucchini Shrimp Pasta
This Tomato Zucchini Shrimp Pasta combines fresh vegetables, succulent shrimp, and a light, flavorful sauce for a quick and healthy weeknight dinner. Perfect for a taste of summer with every bite!
Ingredients:
– 8 ounces pasta (spaghetti or linguine)
– 2 tablespoons olive oil
– 1 pound large shrimp, peeled and deveined
– Salt and pepper, to taste
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 2 medium zucchinis, sliced into half-moons
– 2 cups cherry tomatoes, halved
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (optional)
– 1/2 cup chicken broth
– 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
– 1/4 cup grated Parmesan cheese
Instructions:
1. Cook the Pasta:
– Boil a large pot of salted water.
– Cook the pasta as per package instructions until al dente. Drain and set aside.
2. Prepare the Shrimp:
– Season shrimp with salt and pepper.
– Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
– Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from skillet and set aside.
3. Sauté the Vegetables:
– In the same skillet, add the remaining 1 tablespoon of olive oil.
– Cook the chopped onion until softened, about 3-4 minutes.
– Add minced garlic and cook for 1 minute until fragrant.
– Add sliced zucchinis and cook for 3-4 minutes until they start to soften.
– Stir in halved cherry tomatoes, dried basil, dried oregano, and red pepper flakes (if using).
4. Create the Sauce:
– Pour in chicken broth and bring to a simmer.
– Cook for 5-7 minutes until vegetables are tender and tomatoes release their juices.
5. Combine and Serve:
– Return shrimp to the skillet and stir to combine.
– Add cooked pasta and toss to coat with the sauce.
– Stir in chopped fresh basil leaves.
– Serve in bowls, garnished with grated Parmesan cheese and extra fresh basil leaves.
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