Shrimp and Zucchini Pasta in Light Tomato Sauce Recipe
This Shrimp and Zucchini Pasta in Light Tomato Sauce is a quick, flavorful meal combining tender shrimp, fresh zucchini, and ripe tomatoes tossed with bowtie pasta. The dish features a light olive oil and broth-based sauce enhanced with garlic, shallots, and optional red pepper flakes, perfect for a healthy yet satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Seafood & Protein
- 1 lb shrimp, shelled and deveined (12 oz peeled weight)
- Salt and fresh black pepper, to taste
Pasta & Vegetables
- 8 ounces bowtie pasta, uncooked (or protein pasta, gluten-free pasta)
- 3 cloves garlic, sliced thin
- 2 shallots, minced
- 1 medium zucchini, julienned or cubed
- 2 medium tomatoes, diced
Liquids & Oils
- 1 tbsp olive oil, extra virgin
- ½ cup chicken broth, or vegetable broth
- Olive oil spray
Herbs & Spices
- 1 tbsp fresh parsley, finely chopped
- ½ teaspoon crushed red pepper flakes, optional
Optional Garnishes
- Pecorino Romano cheese, grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
- Sauté the shrimp: While the pasta cooks, heat a large skillet over medium heat until very hot and lightly spray with olive oil. Season the shrimp with salt and pepper. Add shrimp to the skillet and sauté for about 1 minute on each side until almost cooked through. Remove shrimp from the pan and set aside.
- Prepare the base sauce: In the same skillet, add 1 tablespoon of extra virgin olive oil and reduce heat to medium. Add minced shallots and sliced garlic and sauté until golden and fragrant, about 1 minute.
- Add vegetables: Add the diced tomatoes to the skillet, season with salt and pepper, and cook for about 1 minute. Then add the zucchini and sauté for another minute.
- Simmer with broth and spices: Pour in the chicken or vegetable broth and add crushed red pepper flakes if using. Stir to combine and return the shrimp to the skillet. Let everything simmer together for 30 seconds to marry the flavors.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the sauce and shrimp. Toss well to coat the pasta evenly with the sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Finish and serve: Stir in the freshly chopped parsley. Serve immediately, topped with grated Pecorino Romano cheese if desired for an added savory touch.
Notes
- Use gluten-free or protein pasta to make this recipe gluten-free.
- Replace chicken broth with vegetable broth to make it vegetarian.
- Red pepper flakes add a subtle heat but can be omitted for a milder flavor.
- Pecorino Romano cheese is optional and adds a salty, tangy finish.
- Ensure shrimp is cooked just until opaque to keep it tender and juicy.
Keywords: shrimp pasta, zucchini pasta, light tomato sauce, easy dinner, Italian seafood pasta, healthy pasta recipe