Main Dishes

Shrimp Zucchini Ribbon Pasta with a Light Lemon Sauce

½ lb (or 8 oz) Pasta
2 cups precooked shrimp with tails cut off
1 medium zucchini
2 tsp olive oil, divided
10 ounces grape tomatoes (about 2 cups)
kosher salt
black pepper
4 cloves finely minced garlic
1 cup low sodium chicken broth
3 ounces fat-free cream cheese
1 cup very loosely packed basil, chopped
1 tablespoon fresh squeezed lemon juice, more if desired
Prepare a pot of water and cook pasta according to package instructions. Cut ends off zucchini and slice along the long direction, cutting the zucchini into about ? inch slices. Cut each of those slices into long pieces, about the same size as the fettuccine. Set zucchini aside. Heat a medium size skillet to medium heat. When hot, add 1 teaspoon olive oil. Add tomatoes and give them a little sprinkle of kosher salt and a few cracks of black pepper. Cook, stirring frequently, for about 2 minutes. Add the shrimp and sprinkle with salt and pepper. Saute shrimp and tomatoes for 2 minutes, until shrimp starts to get a little crispy and tomatoes start to blister. Remove from pan and place in a small dish, covered, and set aside. Add another 1 teaspoon olive oil to the empty pan and add garlic. Stir constantly on medium-low heat for about 30-60 seconds. Add chicken broth. Bring to a simmer and use a spatula to scrape any browned bits off the bottom of the pan. Simmer for 1-2 minutes and then reduce heat to low. Place cream cheese in a microwave-safe bowl and soften for 20-30 seconds, until it can be easily stirred smooth. Ladle in a couple spoonfuls of the chicken broth mixture into the cream cheese and stir to combine. Once the mixture is smooth, add it to the pan with the remaining broth mixture and whisk until smooth and creamy. Add chopped basil and lemon juice and stir to combine. Taste sauce and season with salt and pepper to taste. (Lemon lovers can also squeeze in extra lemon juice at this point.) When pasta is just about done, add zucchini strips to pot (so they’re cooking with the pasta). Boil for about 2 minutes, or until tender. Drain zucchini and pasta and combine with sauce. Gently toss in tomatoes, or simply add them on top of each serving. Garnish with additional basil if desired. Nutrition Facts (¼ of recipe): 366 calories, 8 grams fat.


45% DV

13% DV

16% DV

11% DV

25% DV