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4-6 servings

Ingredients:

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

  
  


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  3/4 pound fettuccine pasta

  
  


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  1 tablespoon unsalted butter

  
  


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  2 tablespoons olive oil

  
  


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  4 garlic cloves, minced

  
  


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  3 zucchini, cut into 1/2 inch cubes

  
  


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  1/4 cup sun dried tomatoes, minced

  
  


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  1 teaspoon dried basil

  
  


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  1/4 cup parmesan cheese, grated

  
  

Steps:

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

  
  


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

  
  


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

  
  


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  Add tomatoes, basil and salt and pepper to taste.

  
  


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