Tomato Zucchini Shrimp Pasta

• servings: 4 servings
• total time: 20 minutes

Ingredients

8 oz (220g) shrimp, peeled and deveined

2 medium zucchinis

2 cups cherry tomatoes

8 oz (220g) pasta (we used fusilli)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon black pepper

1 teaspoon fennel seeds

1/4 cup vegetable stock

1/2 teaspoon Cayenne pepper, optional

1 cup grated parmesan

Directions

1. To make the tomato zucchini shrimp pasta recipe: Cook pasta al dente in a pot of boiling water, according to package directions. Add 2 tablespoons of olive oil to a large skillet, on medium heat. Add shrimp, black pepper, fennel seeds, and garlic powder in the skillet and cook the shrimp on medium heat until the shrimp is cooked through – about 3-4 minutes. Remove the cooked shrimp from the skillet and set aside.

2. In the same skillet, sauté the diced zucchini (add a little olive oil in needed) until golden on the edges, stirring from time to time with a wooden spoon. Remove the zucchini to a plate and set aside.

3. Still in the same skillet, add the cherry tomatoes, Cayenne pepper (if using), and vegetable stock, and cover with a lid. Cook the tomatoes until they are blistered, stirring regularly with a wooden spoon.

4. Push the tomatoes on the side of the pan and add cooked shrimp, zucchini, cooked pasta, and parmesan. Give a good stir and reheat for a couple of minutes, adding a little vegetable stock if necessary.

5. Serve the tomato zucchini shrimp pasta immediately with a drizzle of olive oil and more parmesan. Enjoy! ❤️

Nutrition

• Calories: 481