Up to your ears in zucchini and tomatoes? Make this summer shrimp spaghetti for an easy, flavorful summer dinner.
The best of summer produce in one simple shrimp and zucchini spaghetti.
I never get tired of a zucchini, shrimp, and tomato combination. It’s probably one of my favorite things to cook and eat throughout the summer. All the elements cook so quickly while delivering so much flavor! This summer shrimp spaghetti with zucchini, sweet cherry tomatoes, and juicy shrimp is just that kind of recipe. You don’t need many ingredients or much time, but the resulting dish still gives big flavor.
How to make this zucchini shrimp spaghetti
What you need
- Spaghetti: I like this with spaghetti, but your favorite pasta will work here.
- Shrimp: Use large or jumbo shrimp for this recipe.
- Cherry tomatoes: I love cherry tomatoes, but you could also use your favorite tomato variety and dice them up instead.
- Zucchini: I use a mix of green and golden zucchini, but yellow squash would also be great.
- Basil: This adds a nice peppery, herbaceous element to the dish. You can also use minced parsley instead.
- Lemon juice: The acidity works nicely with the fresh vegetables and herbs.
- Garlic: Because who doesn’t love a garlicky, tomato pasta situation?
- Butter: You can replace it with olive oil if you prefer, but butter really adds the perfect amount of decadence to this simple summer spaghetti.
How to make it
- Step 1: Prepare all the ingredients and then cook the spaghetti. You’ll get most of the recipe done as you wait for the pasta water to boil!
- Step 2: Season the shrimp with salt and pepper and refrigerate until needed.
- Step 3: Combine the tomatoes, zucchini, garlic, basil, and lemon juice in a large bowl. Season with salt, pepper, and crushed red pepper to taste.
- Step 4: Sauté the shrimp briefly in half the butter. Transfer to a bowl.
- Step 5: Add the rest of the butter, and then add the bowl of tomatoes and zucchini. Cook for 7 to 8 minutes until softened.
- Step 6: Add the cooked pasta and shrimp to the pot and toss to coat.
From there, you’re ready to plate it up. Divide the zucchini shrimp spaghetti between plates and finish with more basil and a drizzle of extra virgin olive oil.
Zucchini Shrimp Spaghetti
Up to your ears in zucchini and tomatoes? Make this summer shrimp spaghetti for an easy, flavorful summer dinner.
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Ingredients
- 16 ounces spaghetti
- 1 pound shrimp (peeled and deveined)
- 1½ pounds cherry tomatoes (halved)
- 4 cloves garlic (peeled and minced)
- 2 zucchini (trimmed and diced; about 1 pound total)
- 1 lemon (juiced; about 2 tablespoons juice total)
- 2 ounces basil (leaves torn; a few leaves reserved for garnish)
- 4 tablespoons butter (divided)
- Kosher salt (to taste)
- Black pepper (to taste)
- Crushed red pepper (to taste)
- Extra virgin olive oil (for finishing)
Instructions
Cook the spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.
Prepare the shrimp:
- Meanwhile, pat the shrimp dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Refrigerate until needed.
Marinate the tomatoes:
- Add the cherries, zucchini, and minced garlic to a large bowl. Add the halved basil leaves and season with salt, pepper, and crushed red pepper. Add 2 tablespoons of lemon juice and toss to combine. Set aside.
Cook the shrimp:
- Melt 2 tablespoons of butter over medium-high heat in a wide pot until bubbly and frothy. Add the shrimp in an even layer and cook, flipping once, until browned and nearly opaque. Remove and transfer to a bowl.
Prepare the sauce:
- Add the remaining 2 tablespoons of butter to the pot. Once melted, add the bowl of tomatoes and zucchini and cook, stirring often, until the vegetables have just begun to soften, about 7 to 8 minutes. Taste and season with salt, pepper, and crushed red pepper.
Finish the pasta:
- Add the shrimp and the spaghetti to the pot and toss to combine. Remove from heat.
To serve:
- Divide the spaghetti between plates and sprinkle with a few extra basil leaves. Drizzle with a touch of extra virgin olive oil, if desired. Enjoy!
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