Description
This Shrimp and Zucchini Pasta in Light Tomato Sauce is a quick and flavorful dish perfect for a healthy weeknight meal. Featuring tender shrimp sautéed with fresh garlic, shallots, and juicy tomatoes, combined with zucchini and bowtie pasta, this recipe delivers balanced nutrition with a light yet satisfying tomato broth. The addition of parsley and optional Pecorino Romano cheese adds a fresh, savory finish to the meal.
Ingredients
Scale
Shrimp and Pasta
- 1 lb shrimp, shelled and deveined (12 oz peeled weight)
- Salt and fresh black pepper, to taste
- 8 ounces bowtie pasta, uncooked (or protein pasta, gluten-free pasta)
Vegetables and Sauce
- 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
- Olive oil spray
- ½ teaspoon crushed red pepper flakes, optional
- 1 tbsp fresh parsley, finely chopped
Optional Garnish
- Pecorino Romano cheese, grated
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain the pasta in a colander once cooked and set aside.
- Sauté Shrimp: While the pasta cooks, heat a large skillet over medium heat until very hot. Lightly spray the skillet with olive oil spray. Season the shrimp with salt and fresh black pepper. Add the shrimp to the hot skillet and sauté for about 1 minute on each side, or until almost cooked through. Remove the shrimp from the heat and set aside.
- Cook Aromatics: In the same skillet, add 1 tablespoon of extra virgin olive oil and reduce the heat to medium. Add the minced shallots and thinly sliced garlic, sautéing until golden and fragrant, about 1 minute.
- Add Tomatoes and Zucchini: Add the diced tomatoes to the skillet, season with salt and pepper, and cook for about 1 minute to release their juices. Then add the julienned or cubed zucchini and sauté for an additional minute until slightly tender.
- Simmer Sauce and Shrimp: Pour in ½ cup of chicken broth (or vegetable broth), add crushed red pepper flakes if using, and stir to combine. Return the sautéed shrimp to the pan and simmer together for 30 seconds to meld the flavors.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the sauce and shrimp. Toss well to coat the pasta thoroughly with the sauce. Adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Remove from heat and sprinkle with finely chopped fresh parsley. Serve immediately, topped with grated Pecorino Romano cheese if desired for added richness.
Notes
- You can substitute chicken broth with vegetable broth to make the dish vegetarian-friendly by omitting shrimp and adding extra vegetables.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- For a spicier version, increase the crushed red pepper flakes according to your taste.
- Make sure not to overcook the shrimp to keep it tender and juicy.
- This recipe can be made dairy-free by skipping the grated Pecorino Romano cheese.
Keywords: shrimp pasta, zucchini pasta, tomato sauce pasta, quick seafood pasta, healthy pasta recipe