Thursday, May 5, 2011

Shrimp and Zucchini with Bowties in Light Tomato Sauce

We really enjoyed this dish.  It was nice & light without an overpowering sauce.  My 5 year old doesn't care for shrimp but enjoyed the rest of it.  It's nice to find ways to get veggies into my kids diets.

Shrimp and Zucchini with Bowties in Light Tomato Sauce

Servings: 3  Time: 20 minutes  Calories: 440  Points: 5.5 ww points

  • 1 lb shrimp, shelled and deviened
  • 6 oz uncooked bowtie pasta
  • 3 cloves garlic, sliced thin
  • 2 shallots, diced
  • 1 zucchini, julienned or cubed
  • 2 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
  • Shredded Parmesan cheese

 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. Mixwell with the sauce and adjust salt and pepper. Add chopped parsley and serve. Topwith some really good grated cheese!

Yields a little over 1 1/2 cups per serving.

Recipe found at Gina's Skinny Recipes

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