Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain and set aside.

Sauté the Vegetables:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.

Add the sliced zucchini and sauté for 3-4 minutes until they begin to soften. If you're using cherry tomatoes, add them now and cook until they start to blister.

Cook the Shrimp:

Add the shrimp to the skillet and season with salt and pepper. Cook for 3-4 minutes until they turn pink and opaque.

If using white wine, pour it in now, scraping up any bits from the bottom of the pan. Let it simmer for a minute to reduce slightly.

Combine Pasta and Sauce:

Add the drained pasta to the skillet with the shrimp and zucchini. Toss everything together, adding some reserved pasta water if needed to create a light sauce.

Finish the Dish:

Stir in the lemon juice and zest for a fresh flavor boost. Taste and adjust seasoning if necessary.

Serve:

Garnish with chopped parsley and serve hot.

Variations

Vegetarian Option: Replace shrimp with extra zucchini or mushrooms for a hearty vegetarian dish.

Gluten-Free: Use gluten-free pasta to accommodate dietary restrictions.

Spicy Kick: Add red pepper flakes when sautéing the garlic for a bit of heat.