A simple, fresh and satisfying Zucchini and Shrimp Pasta Salad ideal for summer. A creamy zucchini sauce—made without dairy—combines blanched almonds, garlic, basil and lemon, and pairs perfectly with juicy sautéed shrimp.
In Italy, pasta fredda—cold pasta or pasta salad—is a staple in the warmer months. There are countless variations and it’s a great way to use summer vegetables. This version is straightforward, bright and full of flavor.
The zucchini sauce is light but silky, achieved by blending cooked zucchini with almonds, fresh basil, garlic, lemon zest and a touch of lemon juice. It doesn’t use cream, so the result is fresh, vibrant and perfect for a picnic, barbecue or a light lunch. You can serve the dish hot, at room temperature or chilled.
Table of Contents
- Ingredients
- Visual walk-through of the recipe
- Recipe tips and FAQs
- More Italian summer recipes to try
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Pasta – choose a short shape such as fusilli, penne, rigatoni or cavatappi so the sauce clings to the pasta. Orzo tends to get lost in this sauce.
- Shrimp – use good-quality shrimp for the best texture and sweetness. Devein and clean before cooking; small shrimp sometimes do not require deveining.
- Zucchini – pick large, firm zucchini so you have enough for a smooth, creamy sauce. Avoid bruised or soft vegetables.
Visual walk-through of the recipe
- Cook the pasta – Boil in well‑salted water until al dente, drain, toss with a little olive oil and let it cool.
- Cook the zucchini – Dice the zucchini and sauté until soft, stirring often so it softens without browning.
- Make the sauce – Blend the cooked zucchini with almonds, garlic, basil, lemon zest and juice until very smooth; season to taste.
- Cook the shrimp – Quickly sauté the shrimp in a hot pan until pink and cooked through. Let them cool, then toss the pasta with the zucchini sauce and shrimp.
Recipe tips and FAQs
- Serve hot or cold – This dish works served hot, at room temperature or chilled. Room temperature keeps the flavors bright.
- Prevent sticking – After draining, toss the hot pasta with a teaspoon of olive oil to keep pieces from sticking together.
- Choose short pasta – Short shapes help the sauce cling to each bite; avoid orzo or long strands like spaghetti for this recipe.
- Don’t rinse pasta – Rinsing removes flavor and cools the pasta, making it waterlogged; draining and tossing with oil is enough.
- Variations – Add avocado, sun‑dried tomatoes, olives, small mozzarella pearls, fresh tomatoes or cucumber for different textures and flavors.
Stored in an airtight container in the refrigerator, the pasta salad will keep for up to 2 days.
More Italian summer recipes to try
Salads
Insalata di Riso (Italian Rice Salad)
Mains
Steak Tagliata with Tomato and Mozzarella Salad
Salads
Chickpea Tuna Salad
Salads
Authentic Tuscan Panzanella Salad
If you make this Zucchini and Shrimp Pasta Salad, please rate the recipe and share a comment—feedback is always welcome. Follow the blog on social channels or sign up for the newsletter to receive more seasonal recipes and tips.
Step By Step Photos Above
Most recipes include step by step photos and helpful tips to make them successfully the first time.
Zucchini Shrimp Pasta Salad
By Emily
Ingredients
- 10.5 oz (300g) short pasta (cavatappi, fusilli or penne)
- 11.5 oz (330g) raw shrimp (prawns), peeled and deveined
- 2 large zucchini (courgettes)
- 1 clove garlic
- 1 small handful fresh basil
- 1 tablespoon (20g) blanched almonds (20g)
- Zest of 1 lemon
- 1 teaspoon lemon juice
- Olive oil
- Salt and pepper
Instructions
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Devein and rinse the shrimp, then pat them dry and set aside.
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Bring a large pot of water to a boil and season well with salt. Cook the pasta until al dente, drain and toss with about 1 teaspoon of olive oil. Set aside to cool.
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Trim and dice the zucchini. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the zucchini until soft, about 10 minutes, stirring frequently to avoid browning.
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Transfer the cooked zucchini to a bowl and add the almonds, basil, garlic, lemon zest and juice plus a pinch of salt and pepper. Blend with an immersion blender or in a food processor until very smooth. Adjust seasoning and let the sauce cool.
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Wipe the pan clean, add a little olive oil and sauté the shrimp over high heat until pink and cooked through. Remove and cool briefly.
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Combine the cooled pasta, zucchini sauce and shrimp in a large bowl. Toss gently to coat and serve immediately or chill for later.
Notes
- Serve at room temperature for the best balance of flavors, or enjoy warm if you prefer.
- Store in the refrigerator and consume within 2–3 days.
Helpful Info for All Recipes
- Extra virgin olive oil is used throughout unless otherwise noted.
- Vegetable sizes are standard unless specified.
- All recipes are tested using a fan (convection) oven when applicable.
- Nutrition calculations are approximate.
Nutrition
Nutrition information is automatically calculated and should be used as a guideline.