Monday, November 09, 2009

Fettuccine with Shrimp and Zucchini

Fettuccine with Shrimp and Zucchini - from an Olive Garden cookbook
Cook time: 20 minutes 4 servings

1 lb. dry fettuccine
1/2 c. extra virgin olive oil
1 Tbsp. chopped garlic
2 Tbsp. parsley, chopped
1 medium zucchini
1 lb. large shrimp
1 c. dry white wine
3/4 tsp. salt
3/4 tsp. black pepper
4 Tbsp. butter
6 lemon wedges
dash parsley, chopped

Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini, and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

The last time I made this, I cheated. I bought 1 pound of frozen peeled and deveined shrimp. All I had to do is open the bag and dump. No tedious peeling.

This is an awesome recipe!

No comments: