Cherry tomato pasta with shrimp and zucchini

Shrimp pasta with a cherry tomato sauce flavoured with fresh garlic and zucchini.

Course Main Course

Cuisine Italian

Keyword cherry tomato pasta, cherry tomato sauce, shrimp pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 395kcal

Author Eva | Electric Blue Food

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.

The nutritional information provided is made with an online calculator and only meant to be used as a guideline.