Shrimp Fettuccini

Shrimp Fettuccini
  • 4 servings
  • 0:20 Preparation
  • 0:15 Cooking
  • 0:35 Total Time

Ingredients

Add all
  • 1

    yellow zucchini

  • 1

    green zucchini

  • 11 oz
    (330 g)

    fettuccini

  • 4 Tbsp.
    (60 mL)

    olive oil

  • 2

    garlic cloves, peeled and minced

  • 1 pinch

    hot pepper

  • 32

    2 1/25 raw shrimp, shelled

  • Salt and freshly ground pepper

  • 2 cups
    (500 mL)

    chicken broth

  • 0.500

    basil, leaves

  • 1 cup
    (250 mL)

    broccoli

  • 2

    plum tomatoes, seeded and cut into wedges or 3/4 cup (180 mL) canned crushed tomatoes

  • 2 oz
    (55 g)

    parmesan, shaved

Preparation

Using a vegetable peeler, cut zucchini into ribbons.

Bring a pot of water to a boil and salt generously. Cook pasta according to package instructions.

Meanwhile, in a hot skillet, add shrimp to olive oil, 1 clove of garlic, and hot pepper flakes and sauté 1 minute per side. Salt and pepper to taste. Set shrimp aside.

In the same hot skillet, bring chicken broth to a boil, then add remaining garlic, a few basil leaves and broccoli. Cook 2 minutes, add tomatoes and zucchini ribbons. Season with salt and pepper.

Add drained, cooked pasta to the skillet with the vegetables. Cook another 1 to 2 minutes.

Divide pasta and shrimp among four plates and top with shaved parmesan and a few basil leaves.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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