Fettuccini Primavera

Fettuccini Primavera

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons olive oil

  • 2

    cloves MINCED garlic

  • ½

    CUT IN STRIPS onion

  • cups SLICED * MUSHROOMS

  • 1

    * SMALL CUT IN THIN STRIPS zucchini

  • teaspoon CRUSHED basil

  • teaspoon CRUSHED oregano

  • ¾

    cup WARM water

  • ½

    teaspoon * CHICKEN STOCK GRANULES

  • 4

    ounces CUBED cream cheese

  • 10

    ounces LARGE, COOKED * SHRIMP (FROZEN)

  • 6

    ounces HOT, COOKED * FETTUCCINI

  • 3

    tablespoons GRATED Parmesan cheese

  • 2

    tablespoons MINCED parsley

  • * TO TASTE FRESHLY GROUND black pepper

Directions

HEAT OIL IN A LARGE SKILLET. ADD GARLIC AND ONIONS; SAUTE OVER MEDIUM HEAT UNTIL ONION IS SOFT. ADD MUSHROOMS; SAUTE 2 MINUTES; ADD ZUCCHINI AND HERBS; SAUTE 1 MINUTE LONGER. PUSH MUSHROOMS TO SIDE OF PAN; ADD WATER MIXED WITH CHICKEN STOCK GRANULES; REDUCE HEAT. ADD CREAM CHEESE; STIR CONSTANTLY UNTIL BLENDED TO MAKE A SMOOTH SAUCE. ADD SHRIMP; MIX WITH SAUCE AND VEGETABLES UNTIL SAUCE IS SLIGHTLY THICKENED AND SHRIMP IS HEATED THROUGH. IN A LARGE BOWL, TOSS SHRIMP MIXTURE WITH PASTA ALONG WITH PARMESAN CHEESE, PARSLEY AND PEPPER.


Nutrition

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