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4.9 from 39 votes

Shrimp and Zucchini with Bowties in Light Tomato Sauce

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Servings: 4 servings
Calories: 3669 kcal
Course: Others
Cuisine: Italian , American , International

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 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

    Cup of Yum
  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.

Nutrition Information

Serving 1/4th of recipe Calories 366.9kcal (18%) Carbohydrates 51.6g (17%) Protein 26.6g (53%) Fat 6.8g (10%) Fiber 3.8g (15%) Sugar 2.1g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 3669

% Daily Value*

Serving 1/4th of recipe
Calories 366.9kcal 18%
Carbohydrates 51.6g 17%
Protein 26.6g 53%
Fat 6.8g 10%
Fiber 3.8g 15%
Sugar 2.1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.