Zucchini Shrimp Pasta

This light pasta dish is loaded with shrimp, zucchini and fresh tomatoes. The second recipe is a little spicy but if you’re not a fan of spicy food, you can omit the red pepper flakes. This recipe takes no time to make and in the time it takes the pasta to cook, the shrimp and vegetables will be cooked. Top this with some really good grated cheese like Pecorino Romano.


Lower Calorie Shrimp & Zucchini In Light Tomato Sauce


  • 1 lb shrimp, shelled and deveined (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


  1. Cook pasta according to package instructions.
  2. While pasta cooks, heat a large frying pan until very hot.
  3. Spray lightly with cooking spray.
  4. Season shrimp with salt and pepper and add to hot pan.
  5. Saute for about 1 minute, until almost cooked through and remove from heat. Set shrimp aside.
  6. Add olive oil to the pan, lower heat to medium, add shallots and garlic and saute until golden, about 1 minute.
  7. Add tomatoes and season with salt and pepper, and cook about 1 minute.
  8. Add zucchini, saute another minute.
  9. Add chicken broth, red pepper flakes and mix well.
  10. Return shrimp to the pan and simmer 30 seconds.
  11. When pasta is cooked to al dente, drain in a colander and add pasta to sauce.
  12. Mix well with the sauce and adjust salt and pepper.
  13. Add chopped parsley and serve.
  14. Top with some really good grated cheese!

Serves 4 – Serving Size: 1/4th of recipe – Nutrition Per Serving
Calories: 367, Fat: 7g, Carbohydrate: 51g, Fibre: 4g, Protein: 26g, Sugar: 2g