Sunday, July 5, 2009

ITALIAN SHRIMP AND VEGETABLE FETTUCCINE

8-oz cooked spinach fettuccine (or other favorite pasta)
1/2 cup Italian salad dressing
1 1/2 tsp lemon zest
1 tbsp extra virgin olive oil
3 cloves garlic, minced
12-oz shrimp, uncooked, peeled, deveined
3 cup frozen broccoli heads, thawed and cut into small clusters
1 1/2 cups fresh zucchini, sliced thin
2 tbsp water
8 cherry tomatoes, halved
8 ripe olives, halved
8 fresh basil leaves, chopped
grated Parmesan cheese, if desired

Cook pasta according to package directions; drain and keep warm. Meanwhile, mix together the Italian dressing, lemon zest, and garlic; set aside. In a large nonstick skillet, over medium heat, heat the oil. Add shrimp to oil and cook about 2 to 3 minutes until pink and firm. Remove shrimp from the skillet using a slotted spoon. Increase heat to medium-high and add broccoli and zucchini to skillet; saute about 1 minute. Add 2 tablespoons of water; cover and simmer about 3 minutes, stirring occasionally, until crisp-tender. Stir in the dressing mixture and cook another 30 seconds. Stir in the tomatoes, olives, basil leaves, shrimp, and fettuccine. Serve with grated Parmesan cheese, if desired.

Note: This is also a great recipe for diabetics.

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