Ingredients
1lbshrimpshelled and deveined, 12oz peeled weight
8ozbowtie pastauncooked
3clovesgarlicsliced thin
2shallotsdiced
1zucchinimedium, julienned or cubed
2tomatoesmedium, diced
1tbspolive oil
½cupchicken brothfat free
1tbspparsleyfresh, finely chopped
Cooking spray
½tspred pepper flakescrushed, optional
salt and fresh pepper
Preparation
Cook pasta according to package instructions.
While pasta cooks, heat a large skillet until very hot.
Spray the skillet lightly with cooking spray.
Season the shrimp with salt and pepper and add to hot skillet.
Sauté 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.
Add tomatoes and season with salt and pepper, and cook for about 1 minute.
Add the zucchini, sauté another minute.
Add the chicken broth, red pepper flakes, and mix well.
Return the shrimp to the pan and simmer for 30 seconds.
When pasta is cooked to al dente, drain, and add to the sauce.
Mix well with the sauce and adjust salt and pepper.
Add cheese, chopped parsley, and serve.
