May 15, 2009

Shrimp and Zucchini with Bowties in Light Tomato Sauce




A light pasta dish loaded with shrimp, zucchini and fresh tomatoes. A perfect dish when summer tomatoes are at their peak.

I like it a little spicy but if you're not a fan of spicy food, you can omit the red pepper flakes. This takes no time to make, in the time it takes the pasta to cook, the shrimp and vegetables will be cooked. Top this with some really good grated cheese like Pecorino Romano.



Shrimp and Zucchini with Bowties in Light Tomato Sauce
Gina's Weight Watcher Recipes
Servings: 4 Size: 1/4th of recipe Old Points: 7 pts • Points+: 9 pts
Calories: 366.9 • Fat: 6.8 g • Carb: 51.6 g • Fiber: 3.8 g • Protein: 26.6 g • Sugar: 2.1

Ingredients:
  • 1 lb shrimp, shelled and deviened (12 oz peeled weight)
  • 8 oz uncooked bowtie pasta
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • 1 zucchini, julienned or cubed
  • 2 tomatoes, diced
  • 1 tbsp olive oil
  • 1/2 cup fat free chicken broth
  • 1 tbsp fresh parsley, finely chopped
  • cooking spray
  • 1/2 tsp crushed red pepper flakes (optional)
  • salt and fresh pepper

Directions:
    Cook pasta according to package instructions.

    While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray. Season shrimp with salt and pepper and add to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.

    Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds.

    When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve. Top with some really good grated cheese!

    Yields a little over 1 1/2 cups per serving.

    45 comments :

    1. Gina, this is officially my new favorite blog! I am on and off Weight Watchers (I'm not above the weight reco. for my height but am not comfortable with current weight either). Always looking for ways to slim down some of my favorite recipes!

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    2. OH WOW, that's so pretty! Your blog site is my favorite place to visit!! I can't wait to try this one!

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    3. the picture has me really wanting a bite of this NOW! Will have to see if I can find a good deal on shrimp so I can make it soon.

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    4. this looks delicious! Does it work out to about 1 cup a serving? Thanks!

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    5. @anonymous serving size is a little bigger more than 1 1/2 cups.

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    6. I love your recipes! My only comment is you never give the serving size and WW is all about portion
      control, right?

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    7. This looks so good, I love the combination of ingredients!

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    8. Great recipe! Not being a "seafood" fan, I'd try it with chicken breast but yumo!

      Definitely following you for some great recipes!

      Keep up the great work and enjoy the new, healthy lifestyle! I love being a WW!

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    9. As far as the serving size, I usually divide it equally amongst the amount of servings. I'll try to list it in the future by ounces.

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    10. Yummy shrimp and tomato pasta! Nice and light for a quick summertime dinner :)

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    11. Sounds and looks great! I love the idea of pairing zucchini with pasta!

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    12. I just cooked this for my family and they loved it! You would never know it low fat. Great meal!!!!!!

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    13. i made this last night, and it was fantastic. So flavorful!

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    14. i made this last night and it was fantastic! So flavorful!

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    15. Yes, my husband loves it and the red pepper flakes give it a nice kick!

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    16. I made this AGAIN and loved it...thanks!

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    17. I just made this and yum! My familty is more into veggies so I added a yellow pepper! It was soooo good! I may have added a few too many red pepper flakes because it was hot! but they say hot and spicy food speeds the motabolism so? thats a plus

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    18. This was SOOO good! I added in a little extra red pepper and at the end before I mixed with the pasta, I threw in about 2 tbsp's of fat free half and half for a creamier sauce. It was SOSO good, and even better the next day for lunch! Thanks so much for the awesome recipe. :)
      Sara

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    19. I love the idea of adding yellow pepper to this!!

      @Sara - I think I'll buy some shrimp to make this again this week!! Glad you liked it!!

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    20. I made this last night but subbed regular tomatoes for a can of crushed tomatoes. I'd like to try again with regular tomatoes because I think it would make it lighter. I also added sliced black olives. Yum!!!

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    21. @ Marisa, yes, fresh tomatoes give you a much lighter sauce. The addition of black olives sounds yummy!

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    22. this is soooo delicious. I love your website, thankyou so much

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    23. I made this tonight for dinner and it was really good...light, but filling. I used frozen shrimp I had on hand and it tasted great. Thank you for these great recipes!!! I just love your site!

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    24. Thanks for leaving a comment. Yes, this is a good one. Love this dish too!

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    25. Gina YOU ROCK!!!! I made this last night and it was sooooooooooooo good! I added a little cilantro and YUMMY! I am a Lifetime WW member so I have been in heaven since finding your blog. Keep up the good work. God Bless!

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    26. Gina, would the points change if whole wheat pasta was used? Looks amazing and I am so excited to feast!

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    27. So, let me begin by saying I've been making recipes from your site for the past month, but never commented, (sorry about that!), but my husband and I have had so much success using your recipes that I felt compelled to so you'll never stop posting!
      Firstly, I'm not a shrimp gal, but this recipe has turned me into a convert. This was so light and fresh tasting, but also satisfying. I did finish it with shaved parmigiano reggiano - to die for!

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    28. Thanks Steffy! I love getting comments!! It's nice to know people are liking my dishes, even my older recipes!!

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    29. This is such a great "skeleton" recipe. In an effort to use up a bunch of items in my 'fridge before a vacation, I used it as a springboard.

      Here is how I made it (and it was delicious):
      -chicken breast instead of shrimp
      -added fresh mushrooms
      -used red onion instead of shallots (though I guarantee shallots would taste better)
      -white cooking wine in lieu of chkn broth
      -grapeseed oil instead of olive oil
      -whole wheat angel hair pasta instead of bowties

      Added a tablespoon of Parmesan and a little cilantro and devoured it.

      All in all about the same calorie count and points (maybe a little less with the whole wheat pasta). A fantastic dish!

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    30. I made this tonight and used onions instead of shallots and sazon instead of chicken broth and OMG fabulous!!!I didn't have bow ties so i threw in those new veggie ronzoni garden type. num num another amazing recipe! thank you

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    31. You cook like me I see!! Glad you enjoyed it.

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    32. Hi Gina,
      This is one of my favorite "go to" recipes. When you have a chance, could you post the detailed nutrition facts or Points Plus points for this one?
      Thank you!
      Megan

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    33. When i added this recipe up in recipe builder on weightwatchers.com it came out to 7 points plus per serving. However, I ended up using 8 oz of bowtie pasta (instead of 6 oz), and I ended up with 4 servings (instead of 3). It came out to 6 points plus per serving. It was delicious and now my husband and I both have a "to-go container" for lunch tomorrow! :)

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    34. Hi Gina , is it possible to update this recipe to the Points Plus Program when you have time, thanks for all you do and the delicious recipes.

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    35. Made this last night, it was absolutely delicious, had to restrain myself from eating the other 2 portions.

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    36. This was sooooo yummy! I just started Weight Watchers this week and I love love love your blog. Can't wait to try more of your recipes. How do you determine the WW point values? I am a little neurotic about points and staying within my limit...it's not that I don't trust you are being truthful with the point values I was just curious how you go about it.

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    37. Very good recipe except I will go lighter on the red pepper flakes next time - mouth was burning for quite a while.

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    38. LOVE, this dish, thanks Gina for updating the Points Plus info.

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    39. We had this tonight and it was delicious! Gina, I just keep this website pulled up and use it to meal plan each week. These recipes are making my life SO much easier!

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    40. i love your site,this dish i followed to a tea and was so delicious, i love the kick the pepper flakes give it.I am type 1 diabetic and struggle with my weight, so it is so nice to see a site that has so many delicious recipes that i can also enjoy.thank you Gina.Cherise

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    41. I absolutely loved this!!!! I used white cooking wine instead of the chicken broth and completely forgot the red pepper flakes - still completely amazing!

      Once again, thanks for helping me on my weight loss journey. I make about 4 of your recipes every week to help me = 16 1/2 lbs down so far!

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    42. Another 5 star dish! You never fail! This was delicious, light and so flavor able. It was a very pretty dish to serve as well!

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    43. Made this tonight for our dinner...we loved it! My husband especially loved how healthy it was! I only added 1/4 tsp. crushed red pepper and it was still a bit spicy for me (I'm a spice wimp, I guess!) =) Next time I will cut out the pepper all together. It was also such a pretty dish! Thanks for another awesome recipe. I'm currently pregnant, so not looking to lose weight, just eat healthily and this site helps with that. It also gives me an arsenal of recipes to make once baby comes to help me lose this extra baby weight! Thanks!

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