Shrimp and Zucchini Parmesan Pasta
This Shrimp and Zucchini Parmesan Pasta is fresh, flavorful, and easy to make! Juicy shrimp, tender zucchini, and cheesy marinara tossed with your favorite pasta.
Equipment
- Large Pot
- Large Skillet
- Colander
- Grater
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 8 oz pasta of choice penne, spaghetti, fusilli, or any shape you love
- 1 lb shrimp peeled and deveined, fresh or thawed frozen
- 2 medium zucchinis sliced
- 2 cups marinara sauce your favorite jarred or homemade
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil for sautéing shrimp and zucchini
- 3 cloves garlic minced
- 1 tsp Italian seasoning a blend of oregano, basil, and thyme
- salt and pepper to taste
- fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of your preferred pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining, then drain the pasta and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Add the peeled and deveined shrimp, season with salt, pepper, and 1 teaspoon of Italian seasoning, and cook for 2-3 minutes on each side until shrimp turn pink and opaque.
- Remove the shrimp from the skillet and set aside. In the same skillet, add the sliced zucchini and sauté for 3-4 minutes until just tender but still crisp. Season lightly with salt and pepper.
- Lower the heat and stir in 2 cups of marinara sauce into the skillet with zucchini. Let it simmer for 2 minutes.
- Return the shrimp to the skillet, then add the cooked pasta. Toss everything gently to combine. If the sauce seems thick, add a splash of the reserved pasta water to loosen it up.
- Remove the skillet from heat and stir in 1 cup of grated Parmesan cheese, allowing it to melt into the sauce, creating a creamy texture.
- Garnish with fresh basil leaves before serving.
Notes
- Use whole wheat or chickpea pasta for a healthier, higher fiber option.
- Swap pasta for spiralized zucchini noodles to make it low-carb.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.