Ingredients
Scale
- 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
Instructions
- Cook pasta according to package instructions in salted water.
- While the pasta cooks, heat a large skillet over medium heat until hot. Spray lightly with oil.
- Season shrimp with salt and pepper to taste and add to the hot skillet. Sauté for about 1 minute on each side, until almost cooked through, then remove from heat and set aside.
- In the same skillet, add olive oil, lower heat to medium, and sauté shallots and garlic until golden, about 1 minute.
- Add tomatoes, season with salt and pepper, and cook for about 1 minute. Then, add zucchini and sauté for another minute.
- Pour in chicken broth and red pepper flakes, mixing well. Return shrimp to the pan and simmer for 30 seconds.
- Once pasta is cooked al dente, drain it in a colander and add it to the sauce. Mix well and adjust salt and pepper as needed.
- Add chopped parsley and serve, optionally topping with grated cheese.
Notes
Feel free to substitute gluten-free pasta for the bowtie pasta if needed.
Adjust the amount of crushed red pepper flakes based on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.