Bow Ties with Shrimp & Cherry Tomatoes
Although delicious with shrimp, this pasta combo works equally well with scallops or small chunks of skinless, boneless chicken breast.
  • 8 ounces bow-tie pasta
  • 1 tablespoon olive oil
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 1 zucchini, halved lengthwise and thinly sliced crosswise
  • 2 cups cherry tomatoes, halved
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound medium shrimp, shelled, deveined, and halved horizontally
  • 1 cup frozen peas, thawed

1. In large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, in large skillet, heat oil over medium heat. Add scallions and garlic, and cook 2 minutes until garlic is tender. Add zucchini and cook 4 minutes, until crisp-tender.

3. Stir in tomatoes, tarragon, salt, and pepper and cook 4 minutes, until tomatoes begin to soften and get saucy.

4. Add shrimp and peas, and cook 2 minutes, until shrimp are just opaque and peas are heated through. Transfer to large bowl, add pasta, and toss to combine.

Nutritional Information
Per serving: 333calories, 5.7g total fat, 0.8g saturated fat, 2.8g monounsaturated fat, 1.2g polyunsaturated fat, 6g dietary fiber, 21g protein, 49g carbohydrate, 86mg cholesterol, 420mg sodium.
Good source of: folate, iron, niacin, selenium, thiamin.

Date Published: 09/19/2005 > Printer-friendly Version

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