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I love fresh summer pasta. I find it therapeutic to throw in seasonal ingredients together and see what kind of magic happens. This has been a go to weeknight meal for us. I don’t always add shrimp but we really love shrimp in pasta and it works so nicely in this recipe. You can choose to add or omit!

Tomato Shrimp Zucchini Pasta

Course Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 package gluten free Spaghetti
  • 1 lb shrimp peeled, deveined and chopped into 1” pieces
  • 2 tbsp avocado oil or olive oil
  • 2 tbsp ghee or vegan butter
  • 4 garlic clove minced
  • 1 french shallot chopped
  • 1 zucchini sliced lengthwise and thinly
  • 1 large tomato I love using heirloom
  • 1 cup cremini mushrooms sliced thinly
  • Sea salt & pepper
  • *extra olive oil and optional chilli flakes


  • Heat a skillet to medium heat. Add oil and ghee, allow to heat up a little
  • Add chopped garlic and shallot, allow to soften and become fragrant on low/medium heat (make sure not to burn garlic).
  • In another skillet, heat up a little avocado oil and cook your shrimp. Let each side cook for about 2-3 minutes and then set aside.
  • Boil your pasta and set aside.
  • Once garlic and shallot are soft (about 4-5 minutes), add in zucchini, tomatoes and mushrooms. Sauté and let everything cook down. The liquid from the tomatoes, zucchini and mushrooms will create a sauce. Let cook for 8-10 minutes. Add some sea salt and pepper to your taste.
  • Once the sauce is made add in the cooked shrimps and cooked spaghetti and combine together until everything is well mixed.
  • If you like a little kick you can add some dried chilli flakes. Add an extra drizzle of olive oil, serve and enjoy!
Katherine Garbarino, AKA KGMTL, has been building her online presence for the past 3 years. An open book about almost everything, KG’s voice has become a household sound, with an incredible and dedicated fanbase; obsessed with her knowledge of health, wellness, fashion and fitness.

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