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
- 1 lb shrimp, shelled and deviened (12 oz peeled weight)
- 8 oz uncooked bowtie pasta
- 3 cloves garlic, sliced thin
- 2 shallots, diced
- 1 medium zucchini, julienned or cubed
- 2 medium 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
- 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.