Friday, March 11, 2011

Shrimp Zucchini Fettucini

I joined Harmony Food Co-op in Bemidji and just had to try out my new purchases right away!

This is a somewhat healthy recipe. All organic veggies and spinach fettucini noodles from Harmony Foods. This recipe could be made much healthier actually but I will do not Alfredo sauce with a half-effort. It has to be real butter, Parmesan and real whipping cream, no low-fat ingredients for this girl's Alfredo! It also uses a few too many dishes, so next time I'll have to try it a bit different, possibly 2 pots/pans instead of 4...

To maximize time, have veggies pre-cut before starting the sauces. Also, use pre-cooked shrimp or cook the shrimp prior to starting the rest of the cooking.

Servings: approximately 4-6

spinach fettucini noodles
2 small-medium zucchini
1 small onion
2 medium carrots
1 medium tomato
10-12 large shrimp
1/4 cup shredded Parmesan cheese
1/2 stick butter
1 tsp butter
1/2 cup heavy whipping cream
1 tbs olive oil
minced garlic

*Step 1: cook noodles per packaging. cook while starting steps 2 and 3. set aside in large bowl when ready.

*Step 2: cut zucchini julienne style and put in large frying pan with sliced onion and minced garlic (to taste - I usually add a heaping teaspoon). add 1 tsp butter, olive oil and cover. fry until zucchini is soft, add carrots (also cut very thin/julienne style) and fry 2-4 minutes longer or until carrots are limp.

*zucchini takes 20+ minutes to cook thoroughly, plan accordingly for sauce preparation and cooking.

*Step 3: in sauce pan add 1/2 stick butter, 1/2 cup heavy whipping cream and 1/4 cup Parmesan. heat on low until mixed and add tomatoes. let simmer with tomatoes 1-2 minutes.

*Step 4: mix noodles, zucchini mixture and sauce in large bowl and toss with shrimp.

*Step 5: serve warm with shredded Parmesan cheese, garlic bread and glass of white wine or Riesling.
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