Have your pasta without the carbs and bonus get all your veggies in for the day!
1 pint cherry tomatoes
2 tsp. olive oil
1 tsp. minced garlic
1/4 cup fresh basil
2 small zucchini
1 small summer squash
1/2 cup chicken broth
1 lbs shrimp
Place olive oil, tomatoes, and minced garlic in a skillet at medium high heat until pan starts to sizzle, about 2 minutes.
Reduce the heat to low and let simmer for 30 minutes.
Add in fresh basil and use a potato masher to crush up the tomatoes in the pan.
Add in cooked shrimp to sauce just enough to warm the shrimp.
Slice the zucchini and summer squash with a mandolin if available or slice into thin strips to resemble fettuccine pasta.
Spray a skillet with olive oil spray and sauté zucchini and squash in the pan with black pepper for 2 minutes.
Add chicken broth to the squash and let simmer for 5 minutes.
Combine the sauce and squash in one pan and let simmer for a minute.
One Response to “Zucchini Ribbon Pasta with Shrimp”