Pasta Dish With Shrimp

A light pasta dish loaded with shrimp, zucchini and fresh tomatoes. A perfect dish when summer tomatoes are at their peak.
I like it a little spicy but if you're not a fan of spicy food, you can omit the red pepper flakes. This takes no time to make, 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.

Shrimp and Zucchini with Bowties in Light Tomato Sauce
Gina's Weight Watcher Recipes
Servings: 3 • Size: 1/4th or recipe • Old Points: 7 pts • Points+: 9 pts
Calories: 366.9 • Fat: 6.8 g • Carb: 51.6 g • Fiber: 3.8 g • Protein: 26.6 g • Sugar: 2.1
Ingredients:
1 lb shrimp, shelled and deviened (12 oz peeled weight)
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
Directions:
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.

Shrimp Scampi Recipe

Scampi is about as simple as it gets - shrimp, olive oil, garlic, and parsley - but there are numerous authoritative ways to get that cooked. Do I just saute the fixin's and be done with it? Do I follow one yummy sounding recipe and broil them? Or do I go with my own preference and use butter rather than olive oil?
Well, I go with butter and a little olive oil. Very yummy. Try and get fresh shrimp. If you can't get those, try and get ones that are still frozen. The ones defrosted in the meat case will have already started spoiling.

1/4 lb Shrimp
2 Cloves Pressed Garlic
1/4 tsp Salt
A dash of Cayenne
1 Tbsp Olive Oil
2 Tbsp Butter
1 tsp Sherry
I Pinch Lemon Zest
1 Tbsp Chopped parsley
1 tsp Lemon Juice
Defrost the shrimp if they're frozen and peel them. In a small bowl combine the shrimp, garlic, salt, cayenne, and olive oil. Set that aside for a few minutes to let things marinate. If the shrimp are still a little bit frozen be sure to let it sit until they are completely thawed. They'll cook better if they're closer to room temp than cold.
Over medium heat, in a small pan, melt the butter. Don't get the pan too hot. If it's too hot you'll burn the garlic, boil off the yummy shrimp flavor, and probably overcook the shrimp. As soon as the butter melted, add the shrimp. Let them simmer on one side until they're done half way through and then turn them and cook till done. The time will vary depending on many factors, but for the size shrimp I was using here I turned them after about 2 minutes and then cooked them for another minute.
Just before the shrimp are just done (don't over cook them or they'll be tough) add the sherry, lemon zest, parsley, and lemon juice. Stir everything together and cook for a few seconds more. At this point they are ready to serve. I eat them right out of the pan with some crusty bread to soak up the sauce.