Fettuccine with Italian shrimp

By EdieK

Add a dollop of pesto to this pasta and toss a few times, and you're ready to dig in to this fragrant one-dish dinner.

Ingredients

• 1/2 * 1/2 lb (250 g) fettuccine or spaghetti
• 2 * 2 small or 1 large zucchini
• 454 * 454- g bag frozen uncooked or cooked peeled shrimp
• 1/3 * 1/3 cup (75 mL) pesto
• 1/4 * 1/4 cup (50 mL) grated Parmesan cheese
• 1/2 to 1 * 1/2 to 1 tsp (2 to 5 mL) hot red-chili flakes
• 1/4 * 1/4 tsp (1 mL) salt

Preparation

Step 1

1. Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice zucchini into thin bite-size strips.
2. If using frozen shrimp, do not thaw. About 3 min before pasta is cooked, add shrimp and zucchini to boiling pasta. When pasta is cooked and shrimp are bright pink, drain well and turn into a large bowl. Add pesto and Parmesan and sprinkle with seasonings. Stir to mix. Taste and add more pesto or salt if needed. Serve in pasta bowls