Veggie Shrimp Fettuccine

Veggie Shrimp Fettuccine

"Angie Medearis of Lemoore, California simply sums up, 'This dish is easy, fast and good.' The colorful combination of pretty zucchini rounds, tomatoes and flavorful shrimp is sure to make an everyday meal seem like a special occasion."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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Directions

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  1. Cook fettuccine according to package directions. Meanwhile, in a skillet, saute the onion, zucchini, tomato and garlic in butter for 8-10 minutes or until crisp-tender. Add the shrimp, wine or broth, salt and pepper. Cook 3-4 minutes longer or until shrimp turn pink. Drain fettuccine; top with shrimp mixture.

Footnotes

  • Nutritional Analysis: 1-1/2 cups shrimp mixture with 1 cup fettuccine equals 496 calories, 14 g fat (8 g saturated fat), 203 mg cholesterol, 678 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

Simply delicious and a perfect summer meal. I used olive oil as well as butter, white wine, and yellow squash as well as zucchini. For color, freshness and added flavor I finished the dish with ...

Most helpful critical review

This was a good "healthy" meal. The veggies were refreshing, but the sauce was liquid- needed to be a little more thick.

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Simply delicious and a perfect summer meal. I used olive oil as well as butter, white wine, and yellow squash as well as zucchini. For color, freshness and added flavor I finished the dish with ...

This was a big hit with my daughter. Easy to make, pretty to look at, and relatively healthy too. Who could ask for anything more? Served with some freshly grated parmesan to sprinkle on top. Th...

Loved it, made it exactly as recipe states. excellent!

This was delish! I also added squash and used wheat pasta.

I made a couple alterations to this recipe: used 1/2 onion onion 2 medium tomatos 1 tsp from minced garlic from jar 1 tbsp butter & 1/2 tsp tsp EVO chicken broth from halal chicken source added ...

Great recipe. Just added basil and yellow pepper (it goes great with pasta). To top it all off I sprinkled it with Parmesan cheese. Really easy and flavorful.

This was REALLY nummy! I did not have Fetticcine noodles so used Rotini..that is not the hot ticket...too heavy for the light flavors. Actually, this is sooo good without noodles I will defina...

This was pretty good. I added a green bell pepper and some grated parmesan cheese.

This was a good "healthy" meal. The veggies were refreshing, but the sauce was liquid- needed to be a little more thick.

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