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Shrimp and Zucchini Pasta in Light Tomato Sauce
This light Shrimp and Zucchini Pasta is loaded with fresh summer tomatoes and zucchini, for an easy summer weeknight dinner.
Ingredients
- 1 lb shrimp (shelled and deviened (12 oz peeled weight))
- salt and fresh black pepper (to taste)
- 8 ounces bowtie pasta (uncooked (or protein pasta, gluten-free pasta))
- 3 cloves garlic (sliced thin)
- 2 shallots (minced)
- 1 medium zucchini (julienned or cubed)
- 2 medium tomatoes (diced)
- 1 tbsp olive oil (extra virgin)
- ½ cup chicken broth (or vegetable broth)
- 1 tbsp fresh parsley (finely chopped)
- olive oil spray
- ½ teaspoon crushed red pepper flakes (optional)
- Pecorino Romano cheese (grated, optional)
Instructions
- Cook pasta according to package instructions in salted water.
- While the pasta cooks, heat a large skillet over medium heat until very hot. Spray lightly with with oil.
- Season shrimp with salt and pepper to taste and add to the hot skillet. Saute for about 1 minute on each side, until almost cooked through and remove from heat. Set shrimp aside.
- Add olive oil to the same skillet, 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! (optional)
Nutrition
Serving: 1½ cups, Calories: 366.9kcal, Carbohydrates: 51.6g, Protein: 26.6g, Fat: 6.8g, Fiber: 3.8g, Sugar: 2.1g
- WW Points: 7