This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pasta With Shrimp And Vegetables
- add review
- #75487
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
3/4 cup butter
2 cloves garlic, minced
20 fresh or frozen large shrimp
1 bunch broccoli florets
1 small box fresh sliced mushrooms
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 zucchini, thinly sliced
1 yellow crookneck squash, thinly sliced
1 box (12 ounce size) fettuccine, cooked according to package directions
parmesan cheese
directions
Melt 1/3 of the butter in a large skillet or wok over medium-high heat. Add garlic and saute 1 minute. Add shrimp and cook until pink, about 2 minutes on each side.
Remove shrimp from skillet using a slotted spoon and set aside. Add remaining butter to the skillet and melt.
Add broccoli, mushrooms, oregano, thyme and basil and saute 2 minutes. Add zucchini and yellow squash and continue cooking until the vegetables are tender, about 2 minutes.
Reduce heat to low. Return shrimp to skillet and heat until hot again.
Arrange vegetables and shrimp over fettuccine. Top with remaining garlic butter from skillet.
Sprinkle with Parmesan and serve immediately.
added by
cookincrazy
nutrition data
731 calories, 37 grams fat, 78 grams carbohydrates, 25 grams protein per serving.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
October 27, 2013
Excellent recipe. The kids love pasta and this was a way to get them to eat their vegetables too. The recipe serves more than four, though. I would say six or eight servings.
August 8, 2013
Good fresh flavors. A good hot summer day dinner.
February 16, 2008
Great recipe for the dieter. We cut the butter by a third and then substituted half olive oil for that amount of butter. Still tasted great, and we weight watchers just cut down on the pasta to make it a very health-wise meal.