This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Pasta With Shrimp Zucchini And Sun Dried Tomatoes
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- #59170
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound raw shrimp, shelled and deveined
3/4 teaspoon red pepper flakes
1 tablespoon fresh chives, finely chopped
1 1/2 tablespoon fresh lemon juice
salt and freshly ground black pepper, to taste
1 1/2 tablespoon olive oil
2 cloves garlic, minced
1/2 small onion, chopped
2 medium zucchini, julienne
1 medium yellow summer squash, julienne
2 tablespoons sun-dried tomatoes, finely chopped
1/2 pound fettuccine pasta
4 tablespoons prepared pesto, or more to taste
GARNISH
chopped basil
freshly grated Parmesan cheese
directions
Toss shrimp with red pepper flakes, chives, lemon juice, and salt and pepper to taste. Set aside.
In a large skillet, heat olive oil, add garlic and onion, and saute until onion is translucent, about 3 to 5 minutes. Add zucchini, yellow squashes, and dried tomatoes and stir-fry for 2 minutes. Add shrimp mixture and quickly stir-fry just until shrimp are no longer pink. Keep warm.
Bring a large pot of lightly salted water to boil for the pasta; cook pasta according to package directions. Drain. Return to pot and toss with pesto sauce.
Serve plates of pasta topped with shrimp and zucchini mixture. Sprinkle generously with chopped basil and Parmesan cheese.
added by
phenomenal
nutrition data
Nutritional data has not been calculated yet.
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