Summer Fettuccini (recipe) | 20 Minute Supper Club

Summer Fettuccini

A summer pasta great for picnics

Prep time:
10 Minutes
Serves:
2 to 4
Cook time:
25 Minutes

Submitted by Susan Larsen, Delta, BC; Recipe Tested by Sarah Pomper
Photo Credit: Sarah Pomper

Ingredients

	8oz. pc raw peeled pacific white shrimp
	8oz. pc blue menu fresh pasta - whole wheat fettuccini
1	tbsp. extra virgin olive oil
3	tbsp. butter
1 Clove	garlic, crushed
2	small, unpeeled zucchini, sliced into fairly thin rounds
1 Cup	half & half
1/4 Cup	parmesan
	fine grated peel of 1 lemon
	salt & white pepper

Preparation

Boil 2 quarts of water. Add pasta with oil and 1/2 tsp. salt. Cook about 6 minutes.
At the same time, melt butter in large pot. Add garlic & zucchini and sauté for 2 minutes. Add half & half, Parmesan cheese, lemon zest, and salt and white pepper. Stir over med. heat for 2 to 3 minutes.
Drain pasta but do not rinse. Immediately add pasta to sauce along with the shrimp.
Cook over medium heat, tossing, until most of the sauce is absorbed and shrimp is hot, approx. 5 minutes.
Adjust seasonings.
Use these last 5 minutes to throw together a fresh green salad with toasted pine nuts to serve with the zucchini.

Hints & Tips

When a recipe calls for milk or cream, use Carnation instead.

Nutritional Information

Nutrients per serving (based on 4 servings): 230 calories, 11 g fat, 17 g protein, 3 g fiber, 17 g carbohydrates. Excellent source of niacin, vitamin B12. Good source of magnesium, iron, zinc.

Add your own comment (6)

Chris

18 Jun, 2009

I didn't use quite so much butter but the recipe still turned out great.

Sarah

25 Jun, 2009

I really like this recipe. So good with a simple greens & citrus salad on the side, too. I will definitely make this pasta again sometime soon.

sandra

02 Jul, 2009

This is so funny! I used to make this dish 25 years ago (no kidding!!l) I was just thinking the other day...where did I put that recipe...and here it is!! Good food NEVEr goes out of style!

Linda Mitchell

03 Jul, 2009

I have made this and it really only takes 10 min.

Lindsay

04 Jul, 2009

Quick to throw together, and delicious! The lemon really sparks up the flavour.

emberardini

21 Jul, 2009

Tried this recipe and got a lot of "MMMMM's" from the family. It is definitely a recipe to keep. Next time I make it I'm going to try to lighten it up by using skim milk instead of half & half and then thicken the sauce with a little flour. I'm sure it will be just as good with less calories.