Pasta With Shrimp Zucchini And Sun-Dried Tomatoes Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

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