Shrimp and Zucchini Pasta in Light Tomato Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pasta dish with shrimp, zucchini, and fresh tomatoes in a simple tomato sauce with herbs. Quick and bright, it's perfect for warm-weather dinners and ready in 35 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb shrimp (shelled and deviened (12 oz peeled weight))
- salt and fresh black pepper (to taste)
- 8 ounces bowtie pasta (uncooked (or protein pasta, gluten-free pasta))
- 3 cloves garlic (sliced thin)
- 2 shallots (minced)
- 1 medium zucchini (julienned or cubed)
- 2 medium tomatoes (diced)
- 1 tbsp olive oil (extra virgin)
- ½ cup chicken broth (or vegetable broth)
- 1 tbsp fresh parsley (finely chopped)
- olive oil spray
- ½ teaspoon crushed red pepper flakes (optional)
- Pecorino Romano cheese (grated, optional)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 414mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 330mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 414MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.