Shrimp and Zucchini with Bowties in Light Tomato Sauce
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| Meal type | Main Dish |
| Website | www.skinnytaste.com |
| Serving Size 1/4th of recipe | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 366.9 kcal | ||
| Protein | 26.6g | ||
| Total Carbohydrate | 51.6g | ||
| Sugars | 2.1g | ||
| Total Fat | 6.8g | ||
| Fibre | 3.8g | ||
Ingredients
- 1lb shrimp, shelled and deviened (12 oz peeled weight)
- 8oz uncooked bowtie pasta
- 3 cloves garlic (sliced thin)
- 2 shallots, diced
- 1 zucchini, julienned or cubed
- 2 tomatoes, diced
- 1 tablespoon fresh parsley, finely chopped
- cooking spray
- 1/2 teaspoon crushed red pepper flakes (optional)
- salt and fresh pepper
Directions
| 1. | |
| Cook pasta according to package instructions. | |
| 2. | |
| 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. Sauté for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside. | |
| 3. | |
| Add olive oil to the pan, lower heat to medium, add shallots and garlic and sauté until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, sauté another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds. | |
| 4. | |
| 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! | |
| 5. | |
| Yields a little over 1 1/2 cups per serving. | |