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Shrimp Scampi with Zucchini and Tomato Pasta

Last night was my first day cooking dinner since back from my trip. I decided to ease into things, so we ordered pizza on Monday night. Yesterday was full of craziness – cranky kids, a failed trip to Lowes, followed by a long, but successful trip to Home Depot for a solution to the blossom end rot that is affecting one of the tomato plants. An even crankier Madeline. And a very hectic pre-meal time hour while I scramble to get something that tastes good on the table without having been grocery shopping. I’m thinking we should have had the pizza last night instead.

In the end it turned out fine, I was just exhausted and overwhelmed and I was surprised with what a delicious meal I cooked up so quickly with only ingredients we had on hand. Thank goodness for our productive garden, or I would have been not nearly as fortunate.

I have to say that shrimp is a great thing to have on hand for busy days. You can cook it frozen, no thawing necessary, and it cooks super fast. I had planned to make Disappearing Zucchini Orzo with some sort of shrimp something on the side. Instead I gave Shrimp Scampi a bit of a makeover while using up some garden zucchini and tomatoes. A two birds, one stone kind of deal. Bare with me on this one, dinner went from idea to stove to table in less than 20 minutes so measurements are vague.


shrimp scampi

Shrimp Scampi with Zucchini and Tomato Pasta

Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Dinner can be on the table in 20 minutes with this recipe! Shrimp cooks quickly even from frozen so it is the perfect weekend dinner.


  • 2 large handfuls of shelled and deveined shrimp, frozen
  • 2 Tbs butter
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 2 Tbs lemon juice
  • 1 Tbs parsley
  • 1 large zucchini, grated
  • 4 handfuls of tomatoes (mixture of yellow pear and grape)
  • salt and pepper to taste
  • freshly grated Parmesan cheese
  • cooked pasta for 2


  1. Saute shrimp in butter until cooked through. Add garlic, saute one minute more.
  2. Add white wine and lemon juice. Simmer sauce until thickened, about 2 minutes. Set aside in a large bowl.
  3. Add olive oil to pan and heat. Saute grated zucchini for 2 minutes. Add tomatoes and parsley and cook an additional minute.
  4. Combine zucchini and tomatoes, shrimp with sauce, and pasta in a large bowl. Serve with freshly grated Parmesan.

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Nutrition Information
Yield 2 Serving Size 1
Amount Per Serving Calories 441Total Fat 21gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 10gCholesterol 38mgSodium 324mgCarbohydrates 48gFiber 5gSugar 5gProtein 11g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

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Sunday 16th of September 2018

Soooo...this review is nine years after your original post, but it was exactly the recipe I was looking for! So. Freaking. Delicious. It's a keeper!


Monday 17th of September 2018

So glad you liked it! I love that you came by to let me know even though this recipe was posted so long ago. Thank you for that!


Wednesday 19th of August 2009

I tried this dish yesterday and it was delicious! Thanks for sharing it. :)

Katie @ goodLife {eats}

Tuesday 28th of July 2009

Heidi - so glad you enjoyed it and thanks for letting me know! I love hearing that you've enjoyed a recipe as much as I do. Isn't shrimp easy? I've really only been cooking regularly with it the last few months. It's so fast!


Tuesday 28th of July 2009

I just made this for dinner and we loved it. It was the first time I've ever made shrimp, I put zucchini, summer squash, and a green bell pepper in there and it tasted great! Thanks for the recipe.

Mixing Bowl Mama

Friday 24th of July 2009

Sometimes the best meals are the simplest, aren't they. This looks great and I even think my kiddies will enjoy it. Thanks for sharing.

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