Average: 0 (0 votes)
Active time
20 minutes
Total time
20 minutes
4 Servings

¾ pound bucatini (or whole wheat ziti)

¼ cup olive oil

2 poblano chile peppers, seeded and diced

4 cloves garlic, thinly sliced

2 small zucchini squash, diced

1 pound medium shrimp

Juice of 1 fresh lime

Salt and pepper

  1. Boil a large pot of salted water. Cook the pasta according to the directions on the package, until al dente. Drain.
  2. While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Add the poblano and garlic and cook until beginning to soften, about 10 minutes. Stir regularly.
  3. Add the zucchini to the skillet and cook until beginning to brown, about 5 minutes. Cover with a lid and allow it to soften further, for another 10 minutes. Stir regularly.
  4. Uncover the skillet, add the shrimp and cook until firm and pink, for no more than 3 minutes.
  5. Remove the skillet from the heat and stir in the cooked bucatini and the lime juice. Season with salt and pepper.

Recipe and photo courtesy of the National Fisheries Institute


Calories: 500
Fat: 16g
Saturated Fat: 2g
Cholesterol: 55mg
Sodium: 250mg
Carbohydrates: 77g
Fiber: 6g
Protein: 21g

Yield: 4 Servings

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