Description
This Shrimp and Zucchini Pasta in Light Tomato Sauce Recipe is a delicious and easy-to-make dish that combines succulent shrimp with fresh zucchini in a flavorful tomato sauce. It’s perfect for a quick and satisfying meal any day of the week.
Ingredients
Units
Scale
Main Ingredients:
- 1 lb shrimp, shelled and deveined (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
- 1/2 cup chicken broth, or vegetable broth
- 1 tbsp fresh parsley, finely chopped
- Olive oil spray
- 1/2 teaspoon crushed red pepper flakes, optional
- Pecorino Romano cheese, grated, optional
Instructions
- Cook the pasta: Cook pasta according to package instructions in salted water.
- Saute the shrimp: Season shrimp with salt and pepper, saute in a hot skillet for 1 minute on each side, then set aside.
- Prepare the sauce: Saute shallots and garlic, add tomatoes, zucchini, chicken broth, and red pepper flakes. Simmer for 30 seconds.
- Combine and serve: Add cooked pasta to the sauce, mix well, adjust seasoning, then add shrimp and parsley. Serve topped with grated cheese if desired.
Notes
- You can customize this dish with additional vegetables like bell peppers or mushrooms.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 150 mg