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This recipe combines your favorite cut of pasta (we happen to like linguine) with tender shrimp, sautéed zucchini, and sweet bell pepper to make a one-dish dinner that’s both easy and satisfying. Its simple, light sauce consists of garlic and onion sautéed in olive oil and a little bit of chicken broth. It coats the pasta nicely and keeps the dish light.
After finishing the updates on this recipe post, I realized that we’ve been eating this pasta dish for nearly 30 years. It’s adapted from a back-of-box recipe that called for a packet of Italian salad dressing mix to make the sauce. If I recall, the original was tasty but too sweet for our taste. Consequently, I decided to create this version. It’s a well-rounded, one-dish meal that you can have on the table in under 45 minutes.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- SHRIMP: We recommend using jumbo (16 to 20 per pound) or extra-large (21 to 30 per pound) for this dish. Frozen shrimp are fine, and you can defrost them in a bowl of cool water in just 15 minutes.
- ZUCCHINI: When possible, we always look for small, uniformly sized zucchini (about 3 to a pound).
- RED BELL PEPPER: Red (or yellow or orange) bell pepper adds color and a note of sweetness to this dish.
- PASTA: We like linguine for this recipe, but spaghetti and fettuccine work too, as would rotini or cavatappi.
- CHICKEN BROTH: We recommend low-sodium chicken broth for this dish, as shrimp are naturally slightly salty.
Overview
How to Make Pasta with Shrimp
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREPARE THE ZUCCHINI: Trim the ends from the zucchini and quarter them lengthwise. Lay the pieces on paper towels, sprinkle with salt, and set aside for at least 10 minutes. This will draw out excess moisture and keep the zucchini firm when sautéed. Blot the moisture from the zucchini using additional paper towels and cut them into small cubes. Set aside with the red bell pepper.
START WATER FOR THE PASTA: Put a pot of salted water on to boil for the pasta.
SAUTÉ THE VEGETABLES: Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, then stir in the garlic and cook just until fragrant. Add the bell pepper and zucchini and season with salt and pepper. Sauté the vegetables, stirring often, until they are crisp-tender, and start the pasta cooking.
ADD THE SHRIMP: Increase the heat on the zucchini mixture to medium-high, drizzle with the chicken broth, then add the shrimp and stir. Tip: Arranging the shrimp in a single layer will ensure uniform cooking. Cover the pan and cook just long enough for the shrimp to turn pink and opaque, 2 to 3 minutes. Remove from the heat, taste the sauce, and adjust the seasoning if needed.
COMBINE AND SERVE: Once the pasta is tender, drain it and return it to the pan. Add the shrimp and zucchini, combine, and drizzle with a little extra olive oil if desired. Serve immediately.
More Easy Shrimp Recipes to Try
Shrimp is a versatile ingredient that works well in quick dishes with bold flavors. These recipes are great examples. Our Old Bay Shrimp Sauté is a fast skillet option that goes with all sorts of sides. Naan Pizza with Prosciutto Wrapped Shrimp is an easy-to-make treat that distinctively different. For satisfying one-pot dishes, try Brazilian Shrimp Stew or Sautéed Shrimp with Orzo. And, for another great pasta option, our Garlic Lime Shrimp has a zesty lime-garlic sauce that brings a fresh twist to dinner.
Pasta with Shrimp and Zucchini
Ingredients
- 1 lb shrimp (jumbo or extra-large), peeled and deveined, tails left on (see notes)
- 3/4 lb zucchini, about 3 small
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
- Salt and freshly ground black pepper
- 8 ounces pasta, linguine, spaghetti, rotini, or cavatappi
- 3 tablespoons extra virgin olive oil, plus more if needed
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1/3 cup low-sodium chicken broth
Instructions
- Trim the ends from the zucchini and quarter them lengthwise. Lay the pieces on paper towels, sprinkle with salt, and set aside for at least 10 minutes. (This will draw out excess moisture and keep the zucchini firm when sautéed.)
- Blot the moisture from the zucchini using additional paper towels, then cut them into small cubes. Set aside with the red bell pepper.
- Put a pot of salted water on to boil for the pasta.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Stir in the garlic and cook just until fragrant, 1 minute longer.
- Add the bell pepper and zucchini and sauté, stirring often, until the vegetables are crisp-tender, about 4 minutes. Season to taste with salt and pepper.
- Start the pasta cooking and raise the heat on the vegetables to medium-high. Drizzle with the chicken broth, add the shrimp, and combine. Tip: Arranging the shrimp in a single layer will ensure uniform cooking.
- Cover the pan and cook just long enough for the shrimp to firm up and turn milky white, 2 to 3 minutes (see notes). Remove the pan from the heat, taste and adjust the seasoning as needed.
- Once the pasta is cooked, drain it and return it to the pan. Add the shrimp, vegetables, and all the pan juices. Toss to combine, and add a little extra olive oil if necessary. Serve immediately.
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.