Shrimp and Zucchini with Bowties in Light Tomato Sauce (courtesy of Gina's Skinny Recipes)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 425.2
  • Total Fat: 8.6 g
  • Cholesterol: 230.5 mg
  • Sodium: 388.8 mg
  • Total Carbs: 52.0 g
  • Dietary Fiber: 7.9 g
  • Protein: 39.5 g

Number of Servings: 3


    1 lb shrimp, shelled and deviened
    6 oz uncooked bowtie pasta
    3 cloves garlic, sliced thin
    2 shallots, diced
    1 zucchini, julienned or cubed
    2 tomatoes, diced
    1 tbsp olive oil
    1/2 cup fat free chicken broth
    1 tbsp fresh parsley, finely chopped
    cooking spray
    1/2 tsp crushed red pepper flakes (optional)
    salt and fresh pepper


Cook pasta according to package instructions.

While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray. Season shrimp with salt and pepper and add to hot skillet. Saute 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, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, red pepper flakes and mix well. Return shrimp to the pan and simmer 30 seconds.

When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve. Top with some really good grated cheese!

Yields a little over 1 1/2 cups per serving.

Servings: 3 Time: 20 minutes Calories: 440 Points: 5.5 ww points

Number of Servings: 3

Recipe submitted by SparkPeople user LACYMEDLIN.