I posted this recipe on June 1st, but I think it’s worth posting again. This dish is part of my regular dinner rotation now because it’s outstanding…and easy to make. 😉
This is one of my favorite recipes because it’s easy to make, and I usually have all of the ingredients handy. Each serving has 6 WW points. This recipe is based on a similar recipe I found on one of my favorite sites, Gina’s Weight Watchers Recipes. If you’re hungry, and you’re not sure what to cook she’ll have an answer for you.
(Sorry for the lousy pic! I took it with my phone because I was too hungry to look for my SLR.)
Cook pasta according to package instructions.
While pasta cooks, add shrimp 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 garlic and saute until golden, about 1 minute. Add diced tomatoes and season with a little more garlic, and cook about 1 minute. Add zucchini, saute another minute. Add chicken broth, and mix well. Return shrimp to the pan and simmer 30 seconds.
When pasta is cooked to al dente, drain and add pasta to sauce. Mix well with the saucer. Add chopped parsley and serve. Top with parmesan cheese.
Yields a little over 1 1/2 cups per serving.
This was so easy to make that I make it regularly now. Sometimes I add scallops, and I usually serve green beans or asparagus on the side. Either way, the aroma will make you seem like a pro in the kitchen!