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Pasta With Shrimp And Zucchini – a quick and easy, healthy and tasty pasta dish. Use your favorite type of pasta (regular, brown, gluten-free or Keto), any type of shrimp and zucchini and make the most delicious olive oil garlic sauce for this pasta dish.

A stainless steel pan with zucchini and shrimp brown pasta

Zucchini Pasta With Shrimp

This recipe can be made with zucchini pasta, too.

I don’t cook pasta as often as I’d like to, especially during the summer.

After this viral Baked Feta Pasta and my new favorite Pink Pasta Recipe, it is time to share this brown pasta with tender shrimp and zucchini. It is so good! Perfect for meal planning, lunch or dinner. Great for a date-night at home. Goes well with a glass of crisp white wine or sparkling wine.

This recipe is light and flavorful, healthy and nutritious and very versatile. Add or omit ingredients to adjust the recipe to your taste.


A bowl with zucchini and shrimp brown pasta

How to make zucchini shrimp pasta?


  • Pasta – any kind and any shape. I used brown Penne.
  • Zucchini – I used European style, light green courgettes.
  • Shrimp
  • Olive oil
  • Parmesan cheese (you can use a Vegan alternative)
  • Salt and pepper
  • Garlic (I prefer fresh garlic, because the recipe needs its flavor)
  • Fresh basil
  • Dry Oregano


  1. Cook the pasta. If using zucchini noodles (zoodles), refer to this post on how to make them.  Sauté the oodles in some olive oil to soften.
  2. Season and cook the shrimp. Remove from the pan.
  3. Cook the chopped zucchini.
  4. Combine the pasta, zucchini and shrimp in the pan.
  5. Add some pasta water, olive oil, salt, pepper, oregano and basil. 
  6. Top with cheese.
  7. Add some hot pepper flakes on top (optional).
  8. Serve.

Recipe tips and suggestions:

  • This recipe is perfect for meal prep. Did you know you can prepare pasta in advance, without the risk of it going bad? All you need to do is cook the pasta al dente (to be still firm, when bitten), drizzle some olive oil and toss to coat. Spread the pasta in a single layer to cool. Then place in plastic bags or air-tight containers and refrigerate for up to 1 week.
  • Add-ins and toppings : add a splash of lemon juice for extra freshness. Lemon zest, shopped parsley, chopped nuts, pine nuts or bacon bits are some possible add-ins.
  • Reserve some of the pasta boiling water to add to the cooked pasta later. It is salty and makes a great addition to this light pasta sauce.
  • Make sure you don’t overcook the shrimp, because it will cook further, once you combine it with the hot pasta and zucchini. Overcooked shrimp is rubbery, dry and does not taste well.
  • Make the right size of shrimp – I recommend using small to medium shrimp, so it is a size similar to the cooked pasta and pairs well with the zucchini bites. For this kind of shrimp, cook for 1 minute per side, until light pink.

A pan with zucchini shrimp pasta

More Zucchini Recipes:

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A bowl with zucchini and shrimp brown pasta
5 from 1 vote

Pasta With Shrimp And Zucchini

Prep: 5 minutes
Cook: 10 minutes
Servings: 2


  • 6 oz shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 small zucchini, cut into small cubes
  • 4 oz dry pasta, I used brown penne pasta
  • 1 garlic clove
  • 2 tbsp Olive oil, divided
  • Salt and pepper ro taste
  • Fresh basil
  • 1/4 to 1/2 tsp oregano
  • 1/2 cup grated Parmesan cheese


  • Boil pasta following the directions on the package. Reserve some pasta water ( optional).
  • 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 for 1 minute per side.
  • Transfer to a plate.
  • Add ghe zucchini.
  • Cook for 5-6 minutes, stirring occasionally, until golden. You may cook the zucchini for longer or leave them more crunchy if you’d like to.
  • Combine the cooked pasta with the zucchini and shrimp. You may add some pasta water.
  • Add fresh basil, oregano, hot pepper flakes, drizzle with olive oil and too with Parmesan. Serve.


Calories: 459kcal, Carbohydrates: 49g, Protein: 16g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 22mg, Sodium: 1031mg, Potassium: 439mg, Fiber: 3g, Sugar: 4g, Vitamin A: 417IU, Vitamin C: 18mg, Calcium: 256mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Pasta
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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