Pasta with Shrimp and Tomato-Caper Sauce

Capers add a piquant saltiness to the pasta. For a more meaty taste, you can also use sliced kalamata olives instead.
Prepare the pasta according to the directions on the package, without adding salt or fat; strain.Preheat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons of butter; stir to combine. Add the shrimp; cook for 3 minutes or until tender. Remove the shrimp from the pan.Wipe the mold clean with a paper towel. Return the skillet to medium-high heat. Add the remaining 1 teaspoon of oil; stir to coat. Add zucchini and onion; simmer 3 minutes. Add garlic; simmer for 30 seconds. Add salt, red pepper and tomatoes; mash the tomatoes lightly with a potato masher. Reduce the heat to medium and simmer for 8 minutes. Pour in the broth; bring to a boil. Add pasta, shrimp and capers; stir to coat. Remove the pan from the heat; sprinkle with basil. Serve immediately.