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This pasta with shrimp and zucchini comes together in 15 minutes and uses one pan for the shrimp and zucchini, which means cleanup is fast too.
The olive oil, garlic, and pasta water make a light sauce that coats everything without being heavy — it is the kind of pasta I reach for when I want something that feels like real cooking without the actual effort of it.
The thing that makes this work better than it has any right to: cook the shrimp first, pull them out, cook the zucchini until golden in the same pan, then bring everything back together at the end.
That way the shrimp stays tender instead of rubbery, and the zucchini gets actual color instead of steaming in the shrimp liquid.
Two minutes either way and you have a completely different result.
This recipe can also be made with zucchini noodles — see the Zucchini Noodle Option section below.
Why You’ll Love This Recipe
The garlic-olive oil sauce is just pasta water, fresh garlic, and good olive oil — it sounds too simple, but it is what pulls the shrimp and zucchini flavors together without competing with them.
This is a reliable weeknight dinner that is on the table before anything else would even be preheated.
How to Make Pasta With Shrimp and Zucchini
- Cook the pasta in well-salted water according to the package directions. Reserve about ½ cup of the pasta water before draining — it is salty and starchy and makes the sauce come together.
- While the pasta cooks, heat 1 tbsp olive oil in a pan over medium heat. Season the shrimp with salt and pepper, add to the pan in a single layer, and cook 1 minute per side until light pink. Transfer to a plate. Do not crowd the pan or the shrimp will steam instead of sear.
- Add the zucchini to the same pan. Cook for 5 to 6 minutes, stirring occasionally, until golden on the edges. You can leave them slightly firmer if you prefer more texture.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Add the drained pasta and shrimp back to the pan. Splash in some pasta water and the remaining olive oil, and toss everything together over low heat for about a minute until the sauce coats the pasta.
- Add fresh basil, oregano, and hot pepper flakes if using. Top with grated Parmesan and serve.
Zucchini Noodle Option
You can swap the pasta for zucchini noodles (zoodles) for a low-carb version.
Sauté the zoodles in a little olive oil over medium heat for 2 to 3 minutes — you want them just softened, not wet.
Skip the pasta water step and add a small drizzle of olive oil to bring the sauce together instead.
Tips
Use small to medium shrimp. The size should be close to your cooked pasta pieces so the dish eats evenly. Large shrimp can overpower a bite; small ones get lost.
Use fresh garlic. The sauce here is simple enough that the garlic flavor is actually noticeable. Garlic powder is not the same thing in this dish.
Add lemon juice at the end if you have it. A small squeeze right before serving brightens the whole dish without changing what it is — I do this almost every time now. Fresh parsley works the same way if the basil is past its prime.
What to Serve With This Zucchini Pasta With Shrimp
This is a complete meal on its own.
A simple green salad or crusty bread alongside is all it needs — something to soak up any extra sauce at the bottom of the bowl.
More Zucchini Recipes:
Pasta With Shrimp and Zucchini
Ingredients
- 6 oz shrimp, peeled and deveined
- 4 oz dry pasta, brown penne recommended
- 1 small zucchini, cut into small cubes
- 1 garlic clove, minced
- 2 tbsp olive oil, divided
- ½ tsp salt
- ⅛ tsp black pepper
- ¼ to ½ tsp dried oregano
- Fresh basil, to taste
- Hot pepper flakes, optional
- ½ cup grated Parmesan cheese
- Reserved pasta water, as needed
Instructions
- Cook pasta in salted water per package directions. Reserve ½ cup pasta water before draining.
- Heat 1 tbsp olive oil over medium heat. Season shrimp with salt and pepper. Cook 1 minute per side until pink. Remove to a plate.
- Add zucchini to the same pan. Cook 5 to 6 minutes, stirring occasionally, until golden.
- Add garlic. Cook 30 seconds.
- Add pasta and shrimp back to the pan. Add a splash of pasta water and remaining olive oil. Toss over low heat for 1 minute.
- Top with basil, oregano, pepper flakes if using, and Parmesan. Serve.
Notes
- Pull shrimp from the pan as soon as they turn pink — they finish cooking in the hot pasta.
- For a low-carb version, swap pasta for sautéed zucchini noodles and skip the pasta water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ for Shrimp Zucchini Pasta
How do I keep the shrimp from getting rubbery? Take them out of the pan the moment they turn pink — one minute per side for small to medium shrimp. They go back into the hot pan at the very end, so they finish cooking there. The mistake I kept making early on was leaving them in too long the first time, and there is no way to fix rubbery shrimp once it happens.
Can I use frozen shrimp? Yes — thaw fully and pat dry before cooking. Wet shrimp releases water in the pan and steams instead of searing, which means pale, soft shrimp instead of the slightly golden exterior you want. A minute in a paper towel makes a real difference.
What pasta shape works best? Short shapes like penne, rigatoni, or fusilli work best because they match the size of the shrimp and zucchini pieces — every bite has a little of everything. Long pasta like spaghetti or linguine works too, but the bites are less balanced and the shrimp tends to fall to the bottom of the bowl.
Can I make this ahead? The pasta base keeps in the fridge for up to a week — cook it al dente, toss with olive oil while warm, and store flat in an airtight container. Cook the shrimp fresh when you are ready to serve; reheated shrimp loses its texture quickly.
I made this recipe this weekend, few modifications of my own, but it was outstanding