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Veggie Shrimp Fettuccine Recipe

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Angie Medearis of Lemoore, California simply sums up, "This dish is easy, fast and good." The colorful combination of pretty zucchini rounds, tomatoes and flavorful shrimp is sure to make an everyday meal seem like a special occasion.

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Veggie Shrimp Fettuccine Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

4 ounces uncooked fettuccine
1 medium onion, chopped
1 medium zucchini, cut into 1/4-inch slices
1 medium tomato, seeded and chopped
1 garlic clove, minced
2 tablespoons butter
1/2 pound uncooked medium shrimp, peeled and deveined
2 tablespoons white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups shrimp mixture with 1 cup fettuccine equals 496 calories, 14 g fat (8 g saturated fat), 203 mg cholesterol, 678 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.

Originally published as Veggie Shrimp Fettuccine in Cooking for 2 Spring 2005, p5

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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