Cherry tomato pasta with shrimp and zucchini is a delightful summertime dish, perfect to enjoy when tomatoes and zucchini are in season. I use precooked shrimps as I find them very convenient. This way, this dish comes together in just 30 minutes and delivers a fantastic dinner option.
A simple cherry tomato pasta sauce is easier than you might think, if you've never made it. Fresh tomatoes cook very quickly, just add them chopped to an olive oil and garlic base and you're in for a tasty sauce that screams summer.
Sauteed zucchini add some colour and nutrition, while also catching the eye with their shape. The shrimps pack this dish with high quality protein. Choose wholemeal spaghetti and this cherry tomato pasta with shrimp and zucchini becomes a balanced meal.
Ingredients and substitutions
- Pasta - I am using spaghettini because I like that they're thinner and cook quicker, but you can use any pasta shape you fancy.
- Shrimps - precooked frozen vannamei shrimps here, that have been defrosted.
- Cherry tomatoes - you can use another type of tomato, as long as it's fresh.
- Zucchini - it adds colour and bite, I definitely recommend to have them.
- Garlic - fresh garlic cloves are the main flavouring base here.
- Extra virgin olive oil - used for sauteeing the veggies as well as giving flavour.
- Salt - pictured is coarse salt for the pasta water, but you will also need fine salt for the veggies and shrimps.
For detailed quantities, please refer to the recipe card at the bottom of this post.
How to make cherry tomato pasta
1. Place shrimps in a bowl, add 1 pressed garlic clove, salt to taste and 2 tablespoons olive oil. Stir to combine, and let sit.
2. Prepare the veggies. Slice the zucchini and cut the cherry tomatoes in fours. I have used the food processor for the zucchini.
3. Warm 2 tablespoons olive oil in a pan on medium-high heat. Add the zucchini, a little salt, and sauté constantly moving them around until soft, 5 minutes. Set aside and return the pan to the heat.
4. Warm up another 2 tablespoons oil, add 2 pressed garlic cloves, the chopped tomatoes and a sprinkle of salt. Cook on medium-high heat until soft, then keep on medium-low heat until the pasta is done.
5. In the meantime set a pot of water to cook for the pasta. When the water boils, add the salt and pasta and cook according to package instructions. If the cherry tomatoes have reduced too much in the meantime, add a couple tablespoons of the pasta water.
6. When the pasta is almost done, return the zucchini to the pan and add the shrimp. This is just to bring them to temperature, they don't need to cook more.
7. Drain the pasta and put it in the same pan as the sauce. If the pan is too small, move onto a large salad bowl to have space to toss.
8. Toss the cooked pasta in the sauce making sure all of it gets nicely coated in the tomatoes and no spaghetti lumps stay dry. Add a splash of olive oil for flavour.
Cherry tomato pasta tips
For this recipe I have used frozen precooked shrimps that I had previously thawed. Squeeze out any excess water after defrosting. I like to use precooked shrimps as this saves me the hassle of preparing them and I can easily add them to my dish. While they make you save on time, precooked shrimps unfortunately taste a little bland, so it is important to season them with oil, salt and garlic before using them.
As you may notice from the flawless zucchini slices, I have used my food processor for this step. I am one of those people who swear by their food processor and will use it for anything. Slicing up this zucchini took me 20 seconds and delivered perfect slices. Alternatively, you can of course use a knife, or a mandoline.
My pasta shape of choice for this cherry tomato pasta with shrimp is spaghettini, which is a thinner version of spaghetti. I really like a long pasta shape with seafood, and the reason why I chose spaghettini over another is its short cooking time. By the time the pasta water boils and then the spaghettini cook, your cherry tomatoes are ready. Spaghettini take only 6 minutes, can't get better timing that that.
Parmesan is no match for seafood dishes, so do not top this pasta dish with parmesan. This is one of those golden rules of pasta that I very rarely break. I will forgive you if you break the spaghetti, and I mean it. But if you put parmesan on this dish I will frown at you. From afar. I will know *judges in emoticon*
Further inspiration and recipes
If you liked this shrimp pasta and you're left in the mood for more fish and shellfish recipes, here's a little selection I have for you. Shrimps feature in 2 appetizers - one Italian and one Swedish. Then I have a trout recipe that features lavender flowers. And another pasta dish, an Italian classic: penne alla vodka. Click the images below to access more recipes!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Cherry tomato pasta with shrimp and zucchini
Equipment
- Cutting board
- Knife
- Skillet
- Food processor optional
Ingredients
- 240 g pasta possibly long like spaghettini
- 400 g precooked shrimps thawed
- 400 g cherry tomatoes
- 1 zucchini
- 3 garlic cloves
- 6 tablespoon olive oil
- salt to taste
Instructions
- Place thawed shrimps in a bowl, add 1 pressed garlic clove, salt to taste and 2 tablespoons olive oil. Stir to combine, and let sit.
- Slice the zucchini (using a knife, mandoline or food processor) and cut the cherry tomatoes in fours.
- Warm 2 tablespoon olive oil in a pan on medium-high heat. Add the zucchini, sprinkle a little salt and sauté constantly moving them around until soft, 5 minutes. Set zucchini aside and return the pan to the heat.
- Warm up another 2 tablespoon oil, then add the pressed garlic and chopped tomatoes. Add salt to taste. Cook on medium-high heat until soft, then keep on medium-low heat until the pasta is done.
- In the meantime set a pot of water to cook for the pasta. When the water boils, add the salt (30 g for 3L water) and pasta and cook according to package instructions. If you notice that the cherry tomatoes have reduced too much, you can add a couple tablespoon of the pasta water.
- When the pasta is almost done, return the zucchini to the pan and add the shrimp. This is just to bring them to temperature, they don't need to cook more.
- Drain the pasta and put it in the same pan as the sauce. If the pan is too small, move onto a large salad bowl to have space to toss.
- Toss the cooked pasta in the sauce making sure all of it gets nicely coated in the tomatoes and no spaghetti lumps stay dry. You can now add a little olive oil before serving.
