Italian shrimp with zucchini

1/2-lb medium shrimp, shells removed
3 cups zucchini, cut into 1-inch pieces (about 1 large or 2 small zucchini)
1 14-oz can italian-style diced tomatoes
2 tbsp tomato paste (optional)
8 oz linguine noodles
1/4-cup grated parmesan cheese

In a 4-quart saucepan or Dutch oven, heat 6 cups water to boiling. Add linguine; cook until al dente; drain.

Meanwhile, in a large skillet combine tomatoes and zucchini. Bring to a simmer over medum heat. Cook 8-10 minutes, stirring occasionally, until zucchini is tender but not soft. Add shrimp; if you want a slightly thicker sauce, add the tomato paste. Cook about 5 minutes more, until shrimp are cooked through. Add linguine and toss to combine. Serve topped with 1 tbsp parmesan cheese.



Number of Servings: 4

Recipe submitted by SparkPeople user STEPHILAJ.