Description
A quick and delicious meal that combines fresh vegetables, succulent shrimp, and pasta for a colorful and tasty weeknight dinner.
Ingredients
Scale
- 8 oz rotini or your favorite pasta
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 2 cups cherry tomatoes or 1 1/2 cup canned crushed tomatoes
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tbsp olive oil
Instructions
- Cook the rotini according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing until translucent.
- Add the sliced zucchinis and cook until tender.
- Stir in the shrimp and cook until they turn pink.
- Add the cherry tomatoes (or crushed tomatoes) and cook for another 2-3 minutes.
- Combine the cooked pasta with the shrimp and vegetable mixture, tossing to combine.
- Season with salt and pepper to taste. Serve hot.
Notes
Garnish with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley for added flavor. Pair with a green salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg
Keywords: shrimp pasta, zucchini pasta, quick meal, one skillet dinner, summer recipe