Shrimp and Zucchini Pasta in Light Tomato Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

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)

Directions

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 Size: 1 ½ cups
• Calories: 366.9 kcal
• Total Fat: 6.8 g
• Total Carbohydrate: 51.6 g
• Dietary Fiber: 3.8 g
• Total Sugars: 2.1 g
• Protein: 26.6 g