Shrimp Spaghetti & Zucchini
in Marinara Sauce
- Shellfish
- Wheat
- Milk
: When the craving strikes, nothing but a cozy bowl of pasta with homemade tomato sauce will do. You’ll simmer up succulent herbed shrimp in a pan of garlicky red sauce with sautéed zucchini, then toss in spaghetti and serve with a sprinkle of zippy scallion greens for an extra pop of color. Best of all, you’re ready to eat in less than half an hour!
Ingredients
14 ounce
Marinara Sauce
1 unit
Veggie Stock Concentrate
1 unit
Zucchini
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Italian Seasoning
2 clove
Garlic
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Bring a large pot of salted water to a boil. Wash and dry produce.
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Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic.
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Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
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Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
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While pasta cooks, rinse shrimp* under cold water, then pat dry with paper towels. Season all over with Italian Seasoning and a pinch of salt and pepper.
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Once pasta has cooked for 5 minutes, heat a drizzle of oil in a large pan over medium heat. Add zucchini, scallion whites, and garlic; cook, stirring occasionally, until slightly softened and lightly browned, 2-4 minutes.
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Stir in shrimp, stock concentrate, marinara, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a boil, then reduce to a low simmer. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot.
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Cook, stirring occasionally, until shrimp are opaque and cooked through and zucchini is tender, 3-4 minutes.
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To pan with shrimp, add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted and everything is coated in sauce, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
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Taste and season with salt and pepper if desired. TIP: For extra richness, finish pasta with a drizzle of olive oil.
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Divide pasta between shallow bowls. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some loved the shrimp and tomato sauce combo, while others found the marinara overpowering or too sweet.
- Ease of prep: Very easy to make, though a few mentioned spending extra time cleaning the shrimp.
- Suggestions: Consider adding more zucchini to balance the pasta and shrimp. Try adjusting the sauce for deeper flavor.
- Portions: Several noted there wasn't enough zucchini compared to the pasta and shrimp.
Reviews from our home cooks
If my husband could give more stars than 4- he would. He absolutely LOVED this dish! He tends to like the shrimp recipes but this has a tomato sauce which is different than the others we've selected. We loved the zucchini as a vegetable added here too.
The marinara flavor was overpowering for the rest of the meal. We were unable to use the shrimp (as we did not cook within 2 days of receiving per the shrimp package), so we substituted chicken. We will make this again but not with marinara.
There needs to be more zucchini. There's so much shrimp and pasta that the zucchini is drowned out
Came together easy but I always have to spend time cleaning the shrimp. It always has obvious poop in the tail and vein left in inner curve.
I think this dish would have been better without the shrimp.
Awesome to try something new, my husband didn't love the shrimp and marinara together.
Just okay. It could use more depth of flavor in the sauce.
