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
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Cook pasta according to package instructions.
- 2
While pasta cooks, heat a large skillet until very hot.
- 3
Spray lightly with cooking spray.
- 4
Season shrimp with salt and pepper and add to hot skillet.
- 5
Saute for about 1 minute, until almost cooked through and remove from heat.
- 6
Set shrimp aside.
- 7
Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute.
- 8
Add tomatoes and season with salt and pepper, and cook about 1 minute.
- 9
Add zucchini, saute another minute.
- 10
Add chicken broth, red pepper flakes and mix well.
- 11
Return shrimp to the pan and simmer 30 seconds.
- 12
When pasta is cooked to al dente, drain in a colander and add pasta to sauce.
- 13
Mix well with the sauce and adjust salt and pepper.
- 14
Add chopped parsley and serve.
- 15
Top with some really good grated cheese!
- 16
Yields a little over 1 1/2 cups per serving.