Tomato Zucchini Shrimp Pasta

Tomato Zucchini Shrimp Pasta is an easy, quick, and delicious weeknight dinner. It combines pan-seared shrimp with grilled zucchini, cherry tomatoes, pasta, and a generous handful of parmesan cheese. Ready in about 25 minutes, this nourishing dish is packed with flavor and perfect for a satisfying meal everyone will enjoy.

Ingredients

• 8 oz (220g) shrimp, peeled and deveined
  
  

• 2 medium zucchinis
  
  

• 2 cups cherry tomatoes
  
  

• 8 oz (220g) pasta (fusilli recommended)
  
  

• 2 tablespoons olive oil
  
  

• 1 teaspoon garlic powder
  
  

• 1 teaspoon black pepper
  
  

• 1 teaspoon fennel seeds
  
  

• 1/4 cup vegetable stock
  
  

• 1/2 teaspoon cayenne pepper (optional)
  
  

• 1 cup grated parmesan
  
  

Directions

1. Cook pasta al dente according to package instructions. Drain and set aside.
   
   

2. Heat olive oil in a large skillet over medium heat. Add shrimp, black pepper, fennel seeds, and garlic powder. Cook shrimp until done, about 3-4 minutes. Remove shrimp and set aside.
   
   

3. In the same skillet, sauté diced zucchini until golden on the edges, stirring occasionally. Remove zucchini and set aside.
   
   

4. Add cherry tomatoes, cayenne pepper (if using), and vegetable stock to skillet. Cover and cook tomatoes until blistered, stirring regularly.
   
   

5. Push tomatoes to one side, add shrimp, zucchini, pasta, and parmesan cheese. Stir to combine and reheat for a couple of minutes, adding vegetable stock if needed.
   
   

6. Serve immediately, drizzled with olive oil and extra parmesan if desired.
   
   

Nutritional Value by Grams (approximate per serving)

• Calories: Not specified
  
  

• Protein: Not specified
  
  

• Fat: Not specified
  
  

• Carbohydrates: Not specified
  
  

• Fiber: Not specified
  
  

• Sugar: Not specified