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Active time
15 minutes
Total time
40 minutes
6 servings

1 pound bucatini, whole wheat if available

⅓ cup extra virgin 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 lime

Kosher or sea salt

Freshly ground black pepper

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente.    Drain and set aside.
  2. While the pasta is cooking, warm the olive oil in a large skillet over medium heat.  
  3. Add the poblano pepper and garlic and cook until beginning to soften, about 10 minutes.  Stir regularly.
  4. Add the zucchini to the skillet and cook until beginning to brown, about 5 minutes.  
  5. Cover with a lid and allow to soften further, another 10 minutes.  Stir regularly.
  6. Uncover the skillet and add the shrimp; cook until firm and pink, no more than 3 minutes. 
  7. Remove from the heat and stir in juice of 1 fresh lime.  Season to taste with salt and pepper.

Recipe and photo by: Jennifer McGuire, MS, RD National Fisheries Institute


Calories: 440
Total Fat: 15g
Saturated Fat: 2g
Cholesterol: 95mg
Sodium: 440mg
Total Carbohydrate: 59g
Fiber: 1g
Sugars: 4g
Protein: 22g

Yield: 6 servings

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