Pasta and Shrimp Alfredo
Source of Recipe
Pat (Moynihan) Costello
List of Ingredients
2 medium zucchini (about 6 ounces each)
8 oz. medium shrimp
2 medium tomatoes
12 oz. spaghetti or linguine
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
3/4 cup plus 2 tablespoons alfredo sauce (1/2 of a 17 ounce jar)
chopped parsley, grated Parmesan cheese (used as garnish)
Recipe
Bring 3 quarts lightly salted water to a boil in a covered large pot. Have a large, deep skillet ready.
While water comes to a boil, quarter zucchini lengthwise, then slice crosswise; peel and de-vien shrimp, and seed and dice the tomatoes.
Add pasta to boiling water and cook uncovered, stirring often for seven minutes. Add zucchini and cook until pasta is firm-tender and zucchini is tender, about 3 minutes longer. Drain in a colander.
While pasta is cooking, heat oil in skillet over medium-high heat. Add shrimp, salt and pepper. Saut� until shrimp turns pink.
Add the drained cooked pasta and zucchini, tomatoes and Alfredo sauce. Stir gently until blended and thoroughly heated. Sprinkle with parsley; serve immediately with grated Parmesan cheese.
YIELD: Serves 4
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