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)
2 clove
Garlic
1 tablespoon
Italian Seasoning
2 unit
Scallions
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
