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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 the pasta in salted water according to package instructions.
- Heat a large skillet over medium heat and spray lightly with oil.
- Season the shrimp with salt and pepper, then add to the hot skillet. Sauté for about 1 minute on each side until almost cooked through, then remove from heat and set aside.
- Add olive oil to the skillet, reduce heat to medium, and sauté shallots and garlic until golden, about 1 minute.
- Incorporate the diced tomatoes, seasoning with salt and pepper, and cook for about 1 minute. Add the zucchini and sauté for another minute.
- Pour in the chicken broth, add crushed red pepper flakes, and mix well. Return the shrimp to the skillet and let simmer for 30 seconds.
- Once the pasta is cooked al dente, drain it and add it to the sauce. Mix thoroughly and adjust seasoning as needed.
- Finish with chopped parsley and serve, adding cheese on top if desired.
Notes
For a gluten-free option, use gluten-free pasta instead of bowtie pasta.
Adjust the amount of crushed red pepper flakes based on your preference for spice.
Fresh parsley adds great flavor, but you can also experiment with basil for a different twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg