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Quick Shrimp and Zucchini in Garlic Tomato Sauce: 20-Minute Easy Dinner

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A quick and easy weeknight dinner featuring juicy shrimp and tender zucchini in a rich, garlicky tomato sauce. Ready in just 20 minutes, this dish is perfect for busy nights when you want something satisfying without the fuss.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined, tails off
  • 2 medium zucchini, sliced into half-moons
  • 4–5 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon red pepper flakes (or to taste)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Fresh parsley or basil for garnish (optional)
  • Parmesan cheese for serving (optional)

Instructions

  1. Prep the shrimp: If using frozen shrimp, thaw under cold running water in a colander for about 5 minutes. Pat very dry with paper towels. Season lightly with salt and pepper.
  2. Slice the zucchini: Cut off the ends, slice each zucchini in half lengthwise, then cut each half into half-moons about ¼-inch thick.
  3. Mince the garlic: Peel the cloves and chop finely. Smash with the flat side of a knife first to release oils.
  4. Heat the pan: Place a large skillet over medium-high heat and add 1 tablespoon olive oil. Let it get hot until shimmering.
  5. Sear the shrimp: Add shrimp in a single layer (work in batches if needed). Cook for 1-2 minutes per side until pink with a light golden crust. Transfer to a plate and set aside.
  6. Cook the zucchini: Reduce heat to medium. Add remaining 1 tablespoon olive oil. Add zucchini slices and cook for 3-4 minutes, stirring occasionally, until softened with a few golden spots.
  7. Bloom the garlic and spices: Push zucchini to edges of pan. Add minced garlic and red pepper flakes to the center. Cook for about 30 seconds, stirring constantly, until fragrant.
  8. Build the sauce: Pour in crushed tomatoes and add dried oregano. Stir together, scraping up any browned bits from the bottom. Let simmer for 3-4 minutes until slightly thickened.
  9. Combine everything: Return seared shrimp to the pan along with any accumulated juices. Stir to coat. Cook for another 1-2 minutes until heated through.
  10. Finish and serve: Taste and adjust salt and pepper. Remove from heat. Garnish with fresh parsley or basil if desired. Serve immediately over pasta, rice, or with crusty bread.

Notes

Pat shrimp very dry before searing to ensure a golden crust. Watch the heat when adding garlic to prevent burning. Zucchini should be cooked al dente to avoid mushiness. Taste the sauce before adding shrimp back to adjust seasoning.

Nutrition

Keywords: shrimp, zucchini, garlic tomato sauce, quick dinner, weeknight meal, 20-minute recipe, easy seafood

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