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Pasta With Shrimp And Zucchini

4-6 servings

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Ingredients:
  • 12 ounces Contessa (any-size) Cooked Tail-Off Shrimp

  • 3/4 pound fettuccine pasta

  • 1 tablespoon unsalted butter

  • 2 tablespoons olive oil

  • 4 garlic cloves, minced

  • 3 zucchini, cut into 1/2 inch cubes

  • 1/4 cup sun dried tomatoes, minced

  • 1 teaspoon dried basil

  • 1/4 cup parmesan cheese, grated

Steps:
  • Cook fettuccine in boiling water for 8-10 minutes or until al dente, then drain pasta.

  • Combine butter, shrimp and pasta in pan and keep warm.

  • In a skillet over medium high heat, saute the garlic and zucchini for 4 minutes.

  • Add tomatoes, basil and salt and pepper to taste.

  • Combine all ingredients in a serving bowl and top with Parmesan.