Shrimp and Zucchini with Bowties in Light Tomato Sauce Recipe

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Nathaniel Published: December 4, 2020 Modified: May 31, 2021

How To Make Shrimp and Zucchini with Bowties in Light Tomato Sauce

Shrimp and zucchini balance each other’s flavor in this shrimp pasta recipe. Adding bowtie pasta and tomato enhances the colors of the dish and the flavor.




  • 1lbshrimpshelled and deveined, 12oz peeled weight
  • 8ozbowtie pastauncooked
  • 3clovesgarlicsliced thin
  • 2shallotsdiced
  • 1zucchinimedium, julienned or cubed
  • 2tomatoesmedium, diced
  • 1tbspolive oil
  • ½cupchicken brothfat free
  • 1tbspparsleyfresh, finely chopped
  • Cooking spray
  • ½tspred pepper flakescrushed, optional
  • salt and fresh pepper


  1. Cook pasta according to package instructions.

  2. While pasta cooks, heat a large skillet until very hot.

  3. Spray the skillet lightly with cooking spray.

  4. Season the shrimp with salt and pepper and add to hot skillet.

  5. Sauté 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.

  7. Add tomatoes and season with salt and pepper, and cook for about 1 minute.

  8. Add the zucchini, sauté another minute.

  9. Add the chicken broth, red pepper flakes, and mix well.

  10. Return the shrimp to the pan and simmer for 30 seconds.

  11. When pasta is cooked to al dente, drain, and add to the sauce.

  12. Mix well with the sauce and adjust salt and pepper.

  13. Add cheese, chopped parsley, and serve.


  • Calories: 416.16kcal
  • Fat: 9.82g
  • Saturated Fat: 1.33g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.33g
  • Polyunsaturated Fat: 2.25g
  • Carbohydrates: 55.82g
  • Fiber: 4.36g
  • Sugar: 7.23g
  • Protein: 25.76g
  • Cholesterol: 143.78mg
  • Sodium: 819.92mg
  • Calcium: 109.11mg
  • Potassium: 688.41mg
  • Iron: 1.96mg
  • Vitamin A: 97.82µg
  • Vitamin C: 21.62mg
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