Fettuccine with Shrimp and Zucchini is easily one of my favorite dishes from the olive gardens recipes that I can cook from home. Not only is it very easy to prepare but it also doesn't cost very much either.
Fettuccine (which literally means "little ribbons" in Italian) is a long flat noodle. If you want to experiment with the recipe I would recommend starting with the noodle. There are hundreds of different noodles that you can choose from that you can try in this recipe. You do need to keep in mind that the fettuccine noodle was designed to go with this recipe. Its texture and size compliment the chunks of zucchini and shrimp perfectly. The sauce is also designed to go with the noodle. It is a thinner sauce so it sticks to a larger noodle better and spreads the taste around the dish.
Fettuccine with Shrimp and Zucchini
Prep Time:
twenty or so minutes
Cook Time:
twenty or so minutes
Ingredients
1 lb fettuccine
1/2 cup organic extra-virgin olive oil
1 Tbsp garlic, chopped
2 Tbsp parsley, chopped
1 zucchini, medium- cut into small cubes
1 lb shrimp, peeled and deveined
1 cup dry white wine
3/4 tsp black pepper
3/4 tsp salt
4 Tbsp butter
pinch of parsley
2 lemons, cut into wedges
How to prepare:
1. COOK fettuccine according to package directions.
2. HEAT oil in large saut pan over medium heat while pasta is cooking. Add chopped garlic and parsley; cook for 1 minute. Add zucchini and cook another minute. Add shrimp, wine, salt, pepper and butter. Stir well and cook shrimp for five minutes or until they shall no longer be opaque. Let sauce simmer to thicken slightly.
3. Put drained pasta to mixture and toss to combine all ingredients. Season with salt and pepper to taste.
4. Put pasta onto serving platter.
5. Squeeze two lemons over dish.
One other popular substitute that you will commonly see is to add summer squash along with the zucchini. I have personally tried this recipe and found that I enjoy it most during the fall. It brings fall together perfectly into an amazing dish.
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