SHRIMP AND ZUCCHINI
FETTUCCINI
2 tsp. olive oil
2 tsp. minced garlic
1 cup thinly sliced zucchini
1 cup sliced red bell pepper
¼ tsp. red pepper flakes
1 cup dry white wine
¾ lb. peeled shrimp
¼ lb. fettuccini
Salt and freshly ground pepper
2 tbsp. grated Parmesan cheese
Place a large pot of water on to boil for the pasta.
Heat the oil in a large nonstick skillet over medium heat and add the garlic, zucchini and red bell pepper. Cook 2 to 3 minutes or until the vegetables start to soften. Add the pepper flakes and wine and bring to a boil for 1 minute. Add the shrimp and remove from the heat.
Add the pasta to the boiling water and cook according to package instructions. Drain and add pasta to the skillet with shrimp. Place over medium-high heat and simmer about 1 minute or until the shrimp are cooked through. Toss well and add salt and pepper to taste. Sprinkle with Parmesan cheese.
Makes 2 servings.
— Linda Gassenheimer
Miami Herald
