Best 3 Shrimp Zucchini Pasta Recipes

Indulge in a vibrant and flavorful culinary journey with our delectable Shrimp Zucchini Pasta! This delightful dish combines succulent shrimp, tender zucchini, aromatic herbs, and a zesty lemon-butter sauce, all tossed together with perfectly cooked pasta. Experience a symphony of flavors as the sweet shrimp and zucchini harmonize with the tangy lemon and the richness of butter. Prepare to be tantalized by this easy-to-make yet exceptionally satisfying meal.

In addition to the classic Shrimp Zucchini Pasta recipe, we've also included variations to cater to diverse preferences and dietary needs. Craving a creamy indulgence? Try our Creamy Shrimp Zucchini Pasta, where a luscious Alfredo sauce envelops the shrimp and zucchini in a velvety embrace. For a lighter and healthier option, our Shrimp Zucchini Pasta with Garlic and White Wine offers a delightful balance of flavors, allowing the natural sweetness of the shrimp and zucchini to shine through. And for those with dietary restrictions, our Gluten-Free Shrimp Zucchini Pasta provides an equally delicious alternative, using gluten-free pasta to ensure everyone can savor this delightful dish.

Let's cook with our recipes!

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta image

The ideal outdoor meal: this colorful main-course pasta salad chock-full of protein, vegetables and bold flavorings. For fresh flavor and peak texture, toss the salad right before serving. Pack the dressing in a jar and the salad ingredients in a gallon-sized zipper bag. When ready to serve, drizzle on the dressing, close the bag and squeeze it all over until the dressing completely coats the salad. Pour into a serving bowl.

Provided by Ben S.

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 1h22m

Yield 6

Number Of Ingredients 19

Ingredients

¼ cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Big pinch of salt
Black pepper, to taste
⅔ cup extra-virgin olive oil
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 gallon water
2 tablespoons salt
1 pound medium pasta shells
1 pound cooked shrimp, halved lengthwise
8 ounces cherry tomatoes, halved
¾ cup coarsely chopped, pitted Kalamata olives
1 cup crumbled feta cheese
½ small red onion, cut into small dice
2 teaspoons dried oregano

Steps:

To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

Nutrition Facts : Calories 802.3 calories, Carbohydrate 65.8 g, Cholesterol 184.9 mg, Fat 45.7 g, Fiber 4.4 g, Protein 33.6 g, SaturatedFat 11.6 g, Sodium 3397.5 mg, Sugar 6.1 g

GREEK PASTA SALAD WITH SHRIMP, ZUCCHINI, TOMATOES AND FETA

Greek Pasta Salad With Shrimp, Zucchini, Tomatoes and Feta image

If you love Greek food then you might want to give this recipe a try, this is not your average everyday salad the zucchini, eggplant and bell peppers are broiled firstly, you may adjust the veggie amounts slightly or double the complete recipe, to save some time you can broil the zucchini and bell pepper and cook the pasta shells up to a day ahead, you may omit the eggplant and use two zucchini if desired

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup white wine vinegar
2 tablespoons Dijon mustard
1 -2 teaspoon fresh minced garlic
1/2 teaspoon salt
2/3 cup extra virgin olive oil
1 -2 teaspoon honey (optional) or 1 -2 teaspoon white sugar (optional)
1 large zucchini (sliced lengthwise into about 1-inch thick slices)
1 large yellow bell pepper (halved lengthwise then seeded, can use 2 medium peppers)
1 medium eggplant (chopped into about 1-inch cubes)
2 -3 tablespoons olive oil
1 lb uncooked medium pasta shell
1 -1 1/2 lb cooked small shrimp
8 ounces large cherry tomatoes, halved
1 cup crumbled feta cheese
1 small red onion, diced
2 -3 teaspoons dried oregano (or to taste)
salt and black pepper (to taste)

Steps:

For the vinaigrette; in a blender process vinegar with mustard, garlic and salt for about 5 seconds.
Slowly drizzle in the oil until blended.
Add in honey or sugar if desired, then season with black pepper to taste.
Refrigerate until ready to use.
Adjust oven rack to the top position.
Place the zucchini slices, yellow bell pepper halves and cubed eggplant onto a greased baking sheet.
Drizzle the oil over veggies and and toss with hands to coat.
Lightly season both sides with salt and black pepper.
Broil for 8-10 minutes or until lightly browned, turning over once.
Cool then cut into bite-size pieces; place into a large bowl (DO NOT clean the baking sheet, you will cool the cooked pasta on it).
Boil the pasta shells in a large pot of boiling salted water until just al dente; drain but DO NOT rinse; spread onto the baking sheet that you broiled the veggies on; set aside and cool.
Place the cooled pasta into the bowl that has the cooked chopped zucchini and bell peppers in, then add in cooked shrimp, cherry tomatoes, feta cheese, red onion and dried oregano; toss well to combine.
Season with lots black pepper.
At this point you may add in the dressing; toss to combine then season with salt and pepper, or you may add in the dressing before serving.

Nutrition Facts : Calories 736, Fat 36.9, SaturatedFat 8.2, Cholesterol 137.4, Sodium 655.5, Carbohydrate 70.9, Fiber 7.3, Sugar 7.1, Protein 31.4

ZUCCHINI PASTA SHRIMP SCAMPI

Zucchini Pasta Shrimp Scampi image

Just love shrimp scampi and making it with zucchini noodles is even more delicious! Enjoy. Top with Parmesan cheese, fresh parsley, and a drizzle of extra-virgin olive oil, then serve family style!

Provided by Cindy Anschutz Barbieri

Categories Seafood Shellfish Shrimp

Time 29m

Yield 4

Number Of Ingredients 10

Ingredients

2 large zucchini
1 tablespoon olive oil
¼ cup onion, chopped
4 cloves garlic, minced
1 cup chicken broth
1 lemon, zested and juiced
1 teaspoon chile-garlic sauce (such as Sriracha®)
salt and ground pepper to taste
1 pound large cooked shrimp
½ cup freshly grated Parmesan cheese

Steps:

Cut zucchini into noodles using a spiralizer (fitted with the large shredding blade). Let sit in a colander.
Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add chicken broth, lemon zest, 1/2 the lemon juice, and chile-garlic sauce. Add the zucchini noodles; season with salt and pepper and toss to coat. Cook until tender, about 2 minutes. Add shrimp; cook and toss until warmed through, about 2 minutes more. Top with Parmesan cheese.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 11.1 g, Cholesterol 231.4 mg, Fat 8 g, Fiber 3.4 g, Protein 30.4 g, SaturatedFat 2.6 g, Sodium 760.6 mg, Sugar 3.6 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the shrimp. Shrimp cooks very quickly, so be careful not to overcook it or it will become tough and rubbery.
Season the shrimp and zucchini well. This will help to bring out their flavor.
Use a good quality olive oil. Olive oil will help to add flavor and richness to your dish.
Don't be afraid to experiment with different ingredients. You can add other vegetables, such as tomatoes, bell peppers, or mushrooms, to this dish.

Conclusion:

Shrimp zucchini pasta is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It is also a healthy meal that is packed with flavor. If you are looking for a new and exciting way to cook shrimp, then you should definitely try this recipe.