Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Cook pasta according to package instructions.
  • 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.
  • Saute for about 1 minute, until almost cooked through and remove from heat.
  • Set shrimp aside.
  • Add olive oil to the pan, 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!
  • Yields a little over 1 1/2 cups per serving.