Shrimp and Zucchini with Bowties in Light Tomato Sauce



Is it Monday already? How can that be? This weekend flew by! It was a great and tiring weekend. On Saturday we went off  to Carroll University in Wisconsin so that my daughter could register for her upcoming fall classes. Yikes…I am so excited! It is an absolutely beautiful campus! I want to go away for school! She is super excited about it. It is a small campus which makes me feel great about sending her off. It is clean, small, beautiful and one of the things my daughter likes best is the restraunts/cafeterias there! She is tiny but can eat more than a man! My brother, best friend and my girls went and we had such a good time together! My husband was out of town so I felt bad that he didn’t get to see the campus with us…maybe next time!

I was absolutely exhausted when we got home. I was in bed by 9:30 which very rarely happens!

I have an absolutely delicious recipe for you but make sure you have a loaf of bread when you make it!

This dish was magnificent!


  • 1 lb shrimp, shelled and deviened (12 oz peeled weight)
  • 8 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. Mixwell with the sauce and adjust salt and pepper. Add chopped parsley and serve. Topwith some really good grated cheese!

Definitely have that bread on hand when this is ready to serve…you’ll need it to sop up all the good juices!



Recipe from

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