Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
25
High
Nutrition per serving
Calories357.7 kcal (18%)
Total Fat8.5 g (12%)
Carbs52 g (20%)
Sugars5.4 g (6%)
Protein18.1 g (36%)
Sodium475 mg (24%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 lbshrimp
shelled and deviened, peeled weight

8 ozbowtie pasta
uncooked

3 clovesgarlic
sliced thin

2shallots
diced

1zucchini
medium, julienned or cubed

2tomatoes
medium, diced

1 Tbspolive oil

½ cupfat free chicken broth

1 Tbspfresh parsley
finely chopped

cooking spray

½ tspcrushed red pepper flakes
optional

salt

pepper
fresh
Instructions
Step 1
Cook pasta according to package instructions.
Step 2
While pasta cooks, heat a large skillet until very hot.
Step 3
Spray lightly with cooking spray.
Step 4
Season shrimp with salt and pepper and add to hot skillet.
Step 5
Saute for about 1 minute, until almost cooked through and remove from heat.
Step 6
Set shrimp aside.
Step 7
Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute.
Step 8
Add tomatoes and season with salt and pepper, and cook about 1 minute.
Step 9
Add zucchini, saute another minute.
Step 10
Add chicken broth, red pepper flakes and mix well.
Step 11
Return shrimp to the pan and simmer 30 seconds.
Step 12
When pasta is cooked to al dente, drain in a colander and add pasta to sauce.
Step 13
Mix well with the sauce and adjust salt and pepper.
Step 14
Add chopped parsley and serve.
Step 15
Top with some really good grated cheese!
Step 16
Yields a little over 1 1/2 cups per serving.
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Notes
4 liked
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Delicious
Easy
Fresh
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Makes leftovers