Recipe Snapshot
- Dish: Pasta with shrimp, zucchini, sweet bell pepper, and garlic
- Flavor Profile: Fresh zucchini, sweet peppers, and shrimp in a light garlic and olive oil sauce
- Key Ingredient: Salting the zucchini before cooking helps it stay firm and prevents excess moisture from diluting the pan sauce.
- Method: The vegetables are sautéed until crisp-tender, then finished with shrimp and tossed with pasta in garlicky pan juices.
- Servings: 4
- Total Time: 40 minutes
- Effort Level: Simple
A Light One-Dish Pasta with Shrimp and Fresh Vegetables
This shrimp and zucchini pasta keeps the focus on fresh ingredients instead of a heavy sauce. Tender shrimp, zucchini, sweet bell pepper, garlic, and onion are quickly sautéed, then tossed with pasta and just enough chicken broth to create a light, garlicky sauce that brings everything together. The simple step of salting the zucchini before cooking ensures tender, not mushy texture.
This recipe began as an adaptation of a back-of-the-box dinner that relied on a packet of Italian dressing mix for the sauce. After a few rounds of testing, we replaced it with simple pantry ingredients that deliver a fresher, more balanced flavor and let the shrimp and vegetables take center stage. The result is a colorful, one-dish pasta dinner that’s quick and easy enough for a weeknight.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Shrimp: Choose jumbo or extra-large shrimp (16–20 or 21–30 per pound) so they stay juicy and don’t overcook. Frozen shrimp work well too and can be thawed in a bowl of cool water in about 15 minutes.
- Zucchini: Look for small, uniformly sized zucchini (about three per pound) for the best flavor and texture. They’re less watery than larger zucchini and hold their shape better when sautéed.
- Red bell pepper: Use a red bell pepper for sweetness and color. Yellow or orange bell peppers make good substitutes and provide a similar mild flavor. Avoid green bell pepper as the flavor will overwhelm the dish.
- Pasta: Linguine is our favorite choice because it catches the light garlic pan sauce nicely. Spaghetti, fettuccine, rotini, or cavatappi are all good alternatives.
A Quick Look at Preparation
How to Make Shrimp and Zucchini Pasta
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Before you start cooking, salt the zucchini and let it rest for a few minutes. This simple step draws out excess moisture so the zucchini browns instead of steaming, helping it stay firm. While the zucchini rests, prepare the remaining ingredients and bring a pot of salted water to a boil.
Sauté the onion and garlic until fragrant, then cook the zucchini and bell pepper just until they’re crisp-tender. Once the vegetables are nearly done, cook the pasta and add the shrimp to the skillet with a splash of chicken broth. Arranging the shrimp in a single layer atop the vegetable helps them cook evenly, and removing the pan from the heat as soon as they’re opaque keeps them tender.
Drain the pasta and toss it with the shrimp, vegetables, and all of the flavorful pan juices. The pasta absorbs just enough of the light garlic broth to coat every strand without weighing the dish down, creating a fresh, vegetable-filled dinner that’s satisfying without relying on a heavy sauce.
Tested Tips
- Salt the zucchini first: A quick rest with a light sprinkle of salt helps draw out excess moisture, so the zucchini browns better and keeps its shape instead of becoming soft and watery.
- Don’t overcook the shrimp: Remove the skillet from the heat as soon as the shrimp turn opaque and the thickest part is milky white. They will continue to cook slightly from the residual heat.
- Save some pasta water: If the finished pasta seems a little dry, stir in a splash of the cooking water before adding more olive oil. The starch helps the light pan sauce cling to the pasta.
Serving Suggestions
Because this shrimp and zucchini pasta includes protein, vegetables, and pasta in one bowl, it doesn’t need much alongside it. A simple green salad with a light Italian dressing and a sprinkling of Parmesan adds a fresh contrast without overpowering the delicate garlic and olive oil flavors.
More Quick Shrimp Dinner Ideas
If you’re looking for more easy ways to cook shrimp, these recipes are worth adding to your dinner rotation. Old Bay Shrimp Sauté pairs tender shrimp with a buttery, well-seasoned pan sauce that’s ready in minutes; Shrimp Scampi with Orzo transforms classic scampi flavors into a creamy, risotto-style one-pan meal; and Brazilian Coconut Shrimp Stew combines shrimp, tomatoes, coconut milk, and warm spices in a comforting dish served over rice. For another light pasta dinner, Garlic Lime Shrimp features a bright citrus-garlic sauce that comes together quickly with everyday ingredients.
Shrimp and Zucchini Pasta with Bell Pepper
Ingredients
- 3/4 lb zucchini, about 3 small
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, plus more if needed
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- 1/3 cup low-sodium chicken broth
- 8 ounces pasta, linguine, spaghetti, rotini, or cavatappi
- 1 lb shrimp (jumbo or extra-large), peeled and deveined (see notes)
Instructions
- Trim the ends from the zucchini and quarter them lengthwise. Arrange the pieces on paper towels, sprinkle lightly with salt, and let stand for at least 15 minutes to draw out excess moisture. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Pat the zucchini dry with paper towels and cut it into small cubes. Set aside with the red bell pepper.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, 3 to 4 minutes. Stir in the garlic and cook just until fragrant, about 1 minute.
- Add the zucchini and bell pepper and sauté, stirring often, until the vegetables are crisp-tender, about 4 minutes. Season to taste with salt and pepper.
- Once the water reaches a boil, cook the pasta according to package directions until al dente.
- Increase the heat under the vegetables to medium-high. Pour in the chicken broth and toss to combine. Arrange the shrimp in a single layer over the vegetables, cover, and cook until they're opaque and the thickest part turns milky white, 2 to 3 minutes. Remove the pan from the heat, taste, and adjust the seasoning if needed.
- Drain the pasta and combine it with the shrimp, vegetables, and all of the pan juices. Toss until evenly combined. If the pasta seems dry, drizzle with a little extra olive oil before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for dinner. It was really good. I added some red pepper flakes & a touch of Italian seasoning. But I was wondering about the nutritional information. I didn’t see it on the page.
I am making this recipe today using bowtie pasta and white wine, I don’t have any chicken broth on hand
Hi Anita,
Just go ahead and replace the chicken broth with white wine, water or a combination. It won’t make a significant difference in the flavor.