Shrimp and Zucchini Pasta in Light Tomato Sauce Recipe
This Shrimp and Zucchini Pasta in Light Tomato Sauce is a flavorful and light dish featuring succulent sautéed shrimp, tender zucchini, and fresh tomatoes in a simple yet delicious olive oil-based sauce. Paired with bowtie pasta, it’s a perfect weeknight dinner that’s both quick to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Seafood
- 1 lb shrimp, shelled and deveined (12 oz peeled weight)
- Salt and fresh black pepper, to taste
Pasta
- 8 ounces bowtie pasta, uncooked (or protein pasta, gluten-free pasta)
Vegetables & Aromatics
- 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
- 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 the 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, then add to the skillet. Sauté each side for about 1 minute until almost cooked through. Remove shrimp from the skillet and set aside.
- Sauté aromatics: Add 1 tablespoon of olive oil to the same skillet and reduce heat to medium. Add the minced shallots and sliced garlic, sautéing until golden and fragrant, approximately 1 minute.
- Add tomatoes and zucchini: Add the diced tomatoes to the skillet, season with salt and pepper, and cook for about 1 minute. Then add the julienned or cubed zucchini and sauté for another minute until tender-crisp.
- Simmer with broth and spices: Pour in the chicken broth (or vegetable broth) and add crushed red pepper flakes if using. Stir well and return the cooked shrimp to the pan. Let everything simmer together for 30 seconds to meld flavors.
- Combine pasta and sauce: Add the drained pasta to the skillet, tossing thoroughly to coat it with the light tomato sauce. Adjust seasoning with salt and pepper to taste.
- Finish and serve: Stir in the freshly chopped parsley. Serve the pasta topped with grated Pecorino Romano cheese if desired for an added savory touch.
Notes
- Use gluten-free or protein-enriched pasta to accommodate dietary preferences.
- Remove shrimp as soon as they’re nearly cooked to prevent overcooking and maintaining their tenderness.
- For a vegetarian version, substitute shrimp with sautéed mushrooms or tofu and use vegetable broth.
- The crushed red pepper flakes add a nice subtle heat but can be omitted if you prefer a milder dish.
- Fresh parsley adds brightness; you can substitute with basil or cilantro depending on preference.
- To reduce sodium, use low-sodium broth and limit added salt.
Keywords: shrimp pasta, zucchini pasta, light tomato sauce, quick shrimp recipe, healthy pasta, Italian shrimp dish