Summery Shrimp Orecchiette

This summery shrimp orecchiette uses chili oil to infuse a spicy, savory flavor into tomatoes, jammy zucchini, and juicy shrimp.

A simple summery shrimp orecchiette reminds us why tomatoes and zucchini are some of summer’s finest prizes.

Spicy, savory, marinated tomatoes paired with jammy zucchini make a an irresistible summer sauce that you’ll want on anything. But it’s especially magical with sweet, juicy shrimp and orecchiette.

It’s a simple summer pasta that allows you to savor the best of summer produce with each bite. Marinating the tomatoes and only cooking them briefly highlights that fresh tomato flavor and chili oil adds just the right amount of savory, umami notes to this super simple summery tomato sauce. I also love that it comes together with just a few ingredients.

How to make this summery shrimp orecchiette

What you need

• Tomatoes: I use ripe Roma tomatoes, but you can use any tomato variety you like, though I prefer Roma tomatoes as they don’t produce too much excess water. If you use cherry tomatoes, simply halve them for the sauce.
• Marinade: I marinate the tomatoes in a mixture of lemon juice, chili oil, and lots of minced garlic. You can use your favorite variety of chili oil, like the Chinese variety Lee Kum Lee (which is what I used) or a Japanese chili oil, like this variety with sesame, which would add a nice nutty undertone. Or you can use an Italian chili oil made with Calabrian peppers. Whichever variety you choose will be made with different chili peppers which will lend a subtly different flavor to the dish. Personally, I love the flavor of Lee Kum Lee in this; it just has a somewhat savory heat that really works well with the tomatoes. If you don’t have chili oil, use a few good shakes of crushed red pepper instead.
• Shrimp: Use large, peeled and deveined shrimp.
• Zucchini: I cook the zucchini with onion over moderate heat until it cooks down and becomes jammy and reduced. It’s delicious!
• Orecchiette: Your favorite pasta will work here, but I love orecchiette because the sauce is on the thinner side, and these pasta shape holds little pools of sauce beautifully!
• Parsley: I add a bit of parsley at the end for a nice herby finish.

How to make it

• Step 1: Marinate the tomatoes. Gather the chopped tomatoes with lemon juice, garlic, and chili oil in a large bowl. Add the shrimp and season with salt and black pepper. Toss to coat.
• Step 2: Cook the zucchini. Heat olive oil in a wide pot over medium heat. Add the zucchini and onion and then reduce the heat to medium-low. Cook, turning occasionally, for about 20 minutes until the zucchini cooks down into a jammy texture.
• Step 3: Boil the pasta and then drain it.
• Step 4: Turn the heat on the zucchini to medium-high. Once it begins to sizzle, add the shrimp to and bring to a boil. Reduce the heat and cook briefly until the shrimp are almost opaque.
• Step 5: Add the cooked pasta and parsley and toss to coat until the shrimp are cooked through.

From there, you’re ready to plate it up! Spoon into bowls and finish with more minced parsley if you like.

Summery Shrimp Orecchiette

A simple summery shrimp orecchiette reminds us why tomatoes and zucchini are some of summer's finest prizes.

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 474kcal

Ingredients

• 1 pound Roma tomatoes (trimmed and diced into 1-inch pieces)
• 8 cloves garlic (peeled and minced)
• 1 lemon (juiced)
• 1 tablespoon chili oil (plus more if desired)
• 1 pound large shrimp (peeled and deveined)
• 1½ teaspoons kosher salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• 12 ounces orecchiette
• 2 tablespoons extra virgin olive oil
• ¾ pound zucchini (peeled and small-diced)
• 1 yellow onion (peeled and small-diced)
• ½ cup parsley (loosely packed and minced; plus more for serving)

Instructions

Prepare the tomatoes and shrimp:

• Gather the tomatoes, garlic, and lemon juice in a large bowl. Add the chili oil and shrimp and toss to coat. Season with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Transfer to the refrigerator until needed.

Cook the zucchini:

• Heat 2 tablespoons extra virgin olive oil in a wide pot over medium heat. Once hot, add the zucchini and onion and season with a pinch of salt. Reduce the heat to medium-low. Cook for 20 minutes until very soft and jammy, turning occasionally.

Cook the orecchiette:

• Meanwhile, bring a large pot of generously salted water to a boil. Add the orecchiette and cook 12 to 14 minutes or until al dente. Drain and set aside.

Finish the sauce:

• Turn the heat on the zucchini to medium-high. Once it begins to sizzle in the pot, add the bowl of tomatoes and shrimp. Bring to a boil and then reduce the heat to medium. Cook, stirring regularly, for about 3 to 4 minutes or until the shrimp are almost opaque.
• Add the cooked orecchiette and the minced parsley and toss to coat. Continue cooking until the shrimp are opaque and cooked through. Taste and season. Turn off the heat and let stand for 5 minutes.

To serve:

• Spoon the pasta into shallow bowls. Finish with more minced parsley. Enjoy!

Nutrition

Calories: 474kcal | Carbohydrates: 78g | Protein: 14g | Fat: 12g | Sodium: 897mg | Fiber: 7g | Sugar: 9g | Vitamin C: 59mg

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