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
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.
Posted on 09/29/2015 at 12:04:00 AM