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Bruschetta Shrimp Pasta

The easiest most delicious pasta salad you will ever make! This bruschetta shrimp pasta is a filling healthy dinner that can be eaten hot or cold!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 421kcal
Author Kelli Shallal MPH RD



  • Cook pasta according to package directions.  Drain the water and set the pasta aside.  
  • For frozen shrimp:  add shrimp to a pan on medium-high heat.  Once almost defrosted but not cooked, drain the water. (If using fresh raw shrimp or pre defrosted skip this step.)  
  • Add two tablespoons avocado oil to the pan and toss shrimp in the oil.  
  • Sprinkle shrimp with garlic, lemon pepper, and salt.  Let good for 3-4 minutes before turning shrimp and sprinkling the other side with the seasonings.  Shrimp is done when it is cooked all the way through.  The shrimp will be a nice pink color.  It won't take more than 10 minutes at the max, usually closer to 5-6 minutes.  
  • Remove shrimp from the heat and set aside.  
  • Wash and cut zucchinis into half moons pieces.  
  • Combine pasta, shrimp, zucchini, and bruschetta sauce.  Serve hot or cold!  I topped mine with grated parmesan and red pepper flakes, but you do you!


Calories: 421kcal | Carbohydrates: 37g | Protein: 38g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 285mg | Sodium: 1028mg | Potassium: 346mg | Fiber: 8g | Sugar: 9g | Vitamin A: 195IU | Vitamin C: 22.2mg | Calcium: 180mg | Iron: 8.2mg