1 ½ cups cooked (2 oz or 1 cup dry) whole-wheat fusilli
6 oz large shrimp, peeled and deveined
1 medium zucchini, ends discarded, cut into 1⁄2-inch rounds
¾ cup low-fat marinara sauce
¼ tsp crushed red pepper flakes, or to taste
1½ tsp olive oil
¼ tsp garlic powder, divided
Salt to taste
Parmesan cheese (optional)
Cook pasta according to package directions, omitting any oil.
Toss shrimp in 1/2 tsp olive oil, salt, and 1/8 tsp garlic powder. Toss zucchini in 1 tsp olive oil, salt, and 1/8 tsp garlic powder.
Place medium nonstick frying pan over medium heat. Cook zucchini in a single layer until lightly browned on both sides. remove.
Turn heat to medium-high. Add shrimp to pan in single layer. Cook until lightly browned and no longer gray inside, about 1–2 minutes per side. Return zucchini to pan. Turn heat to low. Add marinara sauce and crushed pepper flakes. Stir until warm.
Place cooked pasta in a medium serving bowl. Spoon shrimp mixture over top. Top with a light sprinkle of parmesan, if desired.