Recipe: Shrimp Fettuccine

SHRIMP FETTUCCINE
Jeanne Jones' Healthy Cooking: For People Who Don't Have Time To Cook by Jeanne Jones

1 package (9 ounces) fresh fettuccine
3/4 cup shredded fresh Parmesan cheese, divided
1 tablespoon extra-virgin olive oil
2 garlic cloves, pressed or minced
1 pound shelled uncooked shrimp
2 small zucchini, sliced into 'fin rounds
2 tablespoons water
2 medium tomatoes, diced
1 cup frozen peas, thawed
1 tablespoon chopped fresh basil

Cook the fettuccine in a large pot of boiling water for about 2 minutes, or until tender but still form to the bite. Drain thoroughly in a colander, place in a bowl and toss with 1/2 cup of the Parmesan. Set aside.

Warm the oil in a large non-stick skillet over medium-high heat. Add the garlic and cook for about 1 minutes, or just until it sizzles. Add the shrimp and cook, stirring constantly, for about 2 minutes, or until it turns opaque. Transfer the mixture to a bowl.

Add the zucchini and water to the same skillet and cook over medium-high heat for about 3 minutes, or until the zucchini is crisp-tender. Add the tomatoes, peas and basil; cook for 1 minutes. Stir in the cooked shrimp.

Divide the fettuccine among serving plates and top with the shrimp mixture. Serve sprinkled with the remaining 1/4 cup Parmesan.

In a Flash!
Use one bag of frozen mixed vegetables instead of the zucchini, tomatoes and peas; cook briefly to heat. Replace the fresh basil with 1 teaspoon dried.

Makes 4 servings
Each serving contains approximately:
Calories: 476, Fat 13 g, Cholesterol: 234, Sodium: 577 mg.

Spin Off:
Add some reduced-fat or fat-free Italian dressing to the cold leftover pasta and shrimp for a salad.