Summer Fettucini

By Dianne_H

Ingredients

• 8 oz fresh or frozen shrimp
• 8 oz fettucini or spaghetti
• 1 tbsp oil
• 3 tbsp butter
• 1 small clove garlic, minced
• 2 small unpeeled zucchini, cut into julienne strips
• 1 cup whipping cream
• 1/4 cup freshly grated Parmesan cheese
• Finely grated peel of 1 lemon
• Salt and white pepper to taste

Details

Servings 2

Preparation

Step 1

Bring 2 quarts of water to a full boil. If shrimp are frozen, rinse with cold water to melt the ice crystals. Measure and chop all ingredients before starting to cook. Have them close to the burner.

Add pasta to boiling water along with 1 tablespoon oil and 1/2 tablespoon salt. Boil rapidly, until almost but not completely cooked, about 6 minutes. Meanwhile, melt butter in a large wide frying pan. Add garlic and zucchini, and stir over medium heat for 2 minutes. Add cream, cheese, lemon, salt, white pepper. Stir over medium heat for 2 to 3 minutes until pasta is almost finished cooking.

Drain the pasta well but do not rinse. Immediately add to the cream sause in the frying pan, along with the shrimp. Continue to cook over medium heat, tossing the pasta with 2 wooden spoons, until most of the cream sauce has been absorbed and the shrimp are hot, about 4 minutes. Adjust seasonings.