Monday, June 6, 2011

Fettuccine with Shrimp & Zucchini

This was my first attempt at a recipe from The Olive Garden. I had picked up the recipe card when it was offered at the restaurant. Turned out just like the real thing and was fairly easy!

Fettuccine with Shrimp & Zucchini


1 lb Fettuccine, dry
1/2 cup Colavita Extra Virgin Olive Oil (I used generic)
1 Tbsp Garlic, chopped
2 Tbsp Parsley, chopped
1 med Zucchini
1 lb Large shrimp (I used a lb of the already cooked from Save-a-Lot)
1 cup Dry white wine (I used White Zinfandel)
3/4 tsp Salt
3/4 tsp Black Pepper
4 Tbsp Butter
6 Lemon wedges
dash Parsley, chopped


Cut zucchini into 2" x 1/4" sticks. Peel and devein shrimp. Cook fettuccine according to package directions. While pasta is cooking, heat oil in large saute' pan over medium heat. Add chopped garlic and parsley. Cook for 1 minute. Add zucchini. Cook additional minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for 5 minutes or until they are no longer opaque. Add drained pasta to the mixture. Toss all ingredients to mix. Season with salt and pepper to taste. Use tongs to pull pasta onto serving platter. Top with shrimp, zucchini and seasonings. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

Cook time: 20 minutes. Serves 4.

Suggested Wine Pairings-White: Bottega Vinaia Pinot Grigio
Blush: Sutter Home White Zinfandel
Red: Cavit Pinot Noir

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