Tomato Garlic Shrimp Spaghetti
with Zucchini, Italian Herbs & Scallions
- 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
1 unit
Veggie Stock Concentrate
1 unit
Zucchini
1 unit
Crushed Tomatoes
10 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
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.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
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.
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.
Stir in shrimp, stock concentrate, crushed tomatoes, 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.
Cook, stirring occasionally, until shrimp are opaque and cooked through and zucchini is tender, 3-4 minutes.
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.
Taste and season with salt and pepper if desired. TIP: For extra richness, finish pasta with a drizzle of olive oil.
Divide pasta between shallow bowls. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish, but some found it bland; adding extra herbs, garlic, or red pepper flakes boosted the flavor 🌶️.
- Ease of prep: Quick and easy to make, though a few suggested cooking shrimp separately to enhance seasoning.
- Suggestions: Consider adding Parmesan cheese, lemon, or chili flakes for extra zest. Some preferred less zucchini or a different veggie.
- Portions: Generous servings; many had leftovers for lunch the next day.
- Texture: Some found the sauce too thin; reducing pasta water or adding tomato paste could thicken it.
Reviews from our home cooks
Set aside the 1/4 cup pasta water and then really thoroughly drain the pasta so the sauce does not too soupy. Great flavor but maybe could use more garlic and italian seasoning. I will order this again for sure.
Easy to cook and excellent flavors. I would never have thought of putting shrimp in spaghetti.
Very delicious meal. The sauce was mild and the shrimp in the pasta was so tasty. I really like veggies in my pasta, too.
Wow. For me this should be hall of fame. Absolutely delicious. Hats off to the chefs that created this! Loved it. I made some garlic bread to go along with it. 5 stars!! The Colavita pasta and crushed tomatoes were very high quality. Really escalated this dish.
Rich flavor. I used only half of the zucchini as I tend not to enjoy it. It was perfect for me.
This is a great taste variation on shrimp ... we loved poaching the shrimp in the sauce rather than pan frying.
I'm allergic to shrimp but made it separately for my husband. The tomato sauce needed a 1/2 tsp of sugar and a tsp of salt, at least. Added some red pepper flakes and parm.
This was a great recipe. I added some chicken Italian sausage and a chicken bouillon since it didn't come with the shrimp stock like it said it would. That was my only complaint.
Zucchini was fresh and good but too big for 2 people. Yet the portion of tomatoes was too small to properly sauce the veggies and pasta. and I didn't get enough good garlic.
We love the shrimp options! This was a good meal. My husband loved it. I could have used a bit more spice- but I can add that. Filling and satisfying.
