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Ingredients:

  • 1 lb Fettuccine, dry

  • 1/2 cup Olive Oil

  • 1 Tbsp Garlic, chopped

  • 2 Tbsp Parsley, chopped

  • 1 Zucchini, medium

  • 1 lb Shrimp, large

  • 1 cup Dry white wine

  • 3/4 tsp Salt

  • 3/4 tsp Black pepper

  • 4 Tbsp Butter

  • 6 Lemon wedges

  • dash Parsley, chopped

Instructions:

  1. Cut zucchini into 2" x 1/4" sticks. Peel and de-vein shrimp.

  2. Cook fettuccine according to package directions.

  3. While pasta is cooking, heat oil in large sauté pan over medium heat.

  4. Add chopped garlic and parsley.

  5. Cook for 1 minute.

  6. Add zucchini.

  7. Cook additional minute.

  8. Add shrimp, wine, salt, pepper and butter.

  9. Stir well and cook shrimp for 5 minutes or until they are no longer opaque.

  10. Add drained pasta to mixture.

  11. Toss all ingredients to mix.

  12. Season with salt and pepper to taste.

  13. Use tongs to pull pasta onto serving platter.

  14. Top with shrimp, zucchini and seasonings.

  15. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

Serving Size: 4

(Olive Garden)