Succulent Shrimp and Zucchini in Tomato Garlic Sauce

In search of a tasty, nutritious, and quick dinner that takes less than 30 minutes to prepare? This Tomato Garlic Shrimp and Zucchini is an excellent option. This recipe, which combines crisp zucchini with juicy shrimp and a fragrant tomato-garlic sauce, is full of Mediterranean tastes and healthful. This recipe is elevated by the addition of green olives and fresh herbs, and it would be great for a light weekend lunch or supper any night of the week. This meal is certain to become a favorite whether it is eaten on its own, over spaghetti, or over rice. Now let’s get started on getting ready!

Ingredients:

• 300g (10oz) shrimp, peeled and deveined
• 1 ½ cups zucchini, chopped into cubes
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1 tablespoon tomato paste
• 1 tablespoon chopped green olives
• ½ teaspoon chili powder
• 1 tablespoon fresh parsley, thinly chopped
• 1 tablespoon fresh basil, thinly chopped
• 1 tablespoon olive oil

Instructions:

Prepare the Shrimp: Take a few minutes to thoroughly clean your shrimp if they haven’t previously been skinned and deveined. To guarantee that the shrimp cook evenly, set them aside and blot dry with a paper towel.
To start sautéing the garlic, heat up the olive oil in a big pan over medium heat. When it’s heated, add the minced garlic and sauté it for 30 to 60 seconds, or until it becomes aromatic.

Sauté the Tomatoes and Zucchini: Add the chopped zucchini to the pan and sauté it for three to four minutes, or until it starts to soften. Add the cherry tomatoes halves and simmer for a further two to three minutes, or until the tomatoes begin to release their juices and soften a little. To keep from sticking, stir from time to time.
Construct the Sauce:

Add the tomato paste and stir until it coated the tomatoes and zucchini evenly. For a little kick of heat, mix in the chopped green olives and chili powder. Cook for a further two to three minutes to allow the flavors to meld.
Cook the Shrimp: Put the shrimp in the pan with the sauce and toss to mix. The shrimp should be sautéed for two to three minutes on each side, or until they are cooked through and become pink. Steer clear of overcooking shrimp since overcooking may turn them rubbery.
Incorporate New Herbs:

Add the chopped parsley and basil after the shrimp are cooked. Try a bite of the food and adjust the seasoning with more salt and pepper if needed. Take the skillet off of the burner.
Serve:
Serve the hot shrimp and zucchini in tomato-garlic sauce over pasta, quinoa, or rice, or on their own. If preferred, add more fresh herbs as a garnish for a flavor boost.
In summary:

This delicious meal of shrimp and zucchini in tomato garlic sauce is full of flavorful, fresh ingredients. Tender zucchini, tart tomato garlic sauce, and juicy shrimp combine to provide a well-balanced, filling, yet light supper. This recipe will bring a flavor of the Mediterranean to your kitchen and is ideal for those hectic nights when you want a fast, simple, and healthy supper.