I used 1/2 lb. shrimp and kept all other ingredients the same to serve 2 instead of 4 people. After removing zucchini from pan, I added some chopped shallots together with the garlic, sauteed for a minute, then added 1/4 c. white wine. When that was cooked down, I added the tomatoes together with the shrimp (no water) and sauteed for about 3 minutes before adding zucchini back in. Tossed with 4 oz. whole wheat egg noodles, fresh basil, red papper and 1/4 c. cooking liquid from noodles.