Description
This Shrimp and Zucchini Pasta in Light Tomato Sauce is a quick and flavorful dish combining succulent sautéed shrimp with fresh zucchini and tomatoes, tossed with bowtie pasta in a light, savory broth. Perfect for a healthy weeknight dinner, it offers a balance of protein and vegetables with a subtle hint of spice and the option to add tangy Pecorino Romano cheese.
Ingredients
Scale
Seafood and Pasta
- 1 lb shrimp, shelled and deveined (about 12 oz peeled weight)
- 8 ounces bowtie pasta, uncooked (or protein pasta, gluten-free pasta)
Vegetables and Aromatics
- 3 cloves garlic, sliced thin
- 2 shallots, minced
- 1 medium zucchini, julienned or cubed
- 2 medium tomatoes, diced
- 1 tbsp fresh parsley, finely chopped
Liquids and Fats
- 1 tbsp extra virgin olive oil
- ½ cup chicken broth, or vegetable broth
- Olive oil spray, for cooking
Seasonings
- Salt and fresh black pepper, to taste
- ½ teaspoon crushed red pepper flakes (optional)
- Pecorino Romano cheese, grated (optional)
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 and set aside.
- Prepare the Skillet: While the pasta cooks, heat a large skillet over medium heat until very hot. Lightly spray the skillet with olive oil spray to prevent sticking.
- Sauté Shrimp: Season the shrimp with salt and fresh black pepper. Add them to the hot skillet and sauté for about 1 minute on each side until they are nearly cooked through. Remove the shrimp from the skillet and set aside.
- Cook Aromatics: Add 1 tablespoon of extra virgin olive oil to the same skillet and reduce the heat to medium. Add minced shallots and sliced garlic, sautéing them until golden and fragrant, about 1 minute.
- Add Tomatoes and Zucchini: Stir in the diced tomatoes, seasoning with salt and pepper. Cook for about 1 minute, then add the julienned or cubed zucchini and sauté for an additional minute.
- Add Broth and Spices: Pour in the chicken or vegetable broth, add the crushed red pepper flakes if using, and stir well to combine. Return the shrimp to the skillet and let everything simmer together for 30 seconds.
- Combine Pasta and Sauce: Add the drained pasta to the skillet with the sauce and shrimp. Toss well to ensure the pasta is evenly coated. Adjust salt and pepper to taste.
- Garnish and Serve: Sprinkle the finely chopped fresh parsley over the pasta and serve immediately. Optionally, top with grated Pecorino Romano cheese for an extra layer of flavor.
Notes
- For a gluten-free option, use gluten-free pasta or protein-enriched pasta.
- You can substitute chicken broth with vegetable broth to make the dish vegetarian if you omit the shrimp.
- Adjust the crushed red pepper flakes according to your preferred spice level or omit them for a milder flavor.
- Shrimp cooks very quickly; avoid overcooking to keep them tender and juicy.
- Freshly grated Pecorino Romano cheese adds a salty, tangy dimension but is optional depending on dietary preferences.
Keywords: Shrimp pasta, zucchini pasta, light tomato sauce, easy dinner, quick shrimp recipe, Italian pasta dish