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Shrimp Pasta With Zucchini

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                             Shrimp Pasta With Zucchini 

Rich and velvety, generous thus tasty, this Shrimp Fettuccine with Roasted Pepper Sauce tastes superior to anything an eatery prepared dinner. 

 Shrimp Pasta With Zucchini

 Shrimp Pasta With Zucchini 

This is a quintessential summer fundamental course, packed with crisp vegetables and herbs, so scrumptious! Furthermore, practically irreproachable!! Swimsuit season here I come!

All out time: 30 minutes!

Servings: 6 Servings!


1/2 bundle uncooked Fettuccine pasta (8oz. /250g.)

2 lb. stripped and deveined shrimp (900g.)

16 oz. container simmered ringer peppers (450 g.)

3 tbsp. margarine (45 g.)

3 garlic cloves, finely slashed

1/2 tbsp. paprika (7 g.)

1/2 tsp. red pepper drops (or to taste) (2.5 g.)

3/4 glass Half & Half (180 ml.)

1/2 glass ground Parmesan cheddar (45 g.)

slashed parsley to decorate

salt to taste


Heat a huge pot of water to the point of boiling and cook the fettuccine as per the bundle directions. Channel, wash with virus water and put aside.

In the interim, place the cooked peppers together with the fluid from the container into a nourishment processor or slug blender and puree until smooth.

Warmth up a huge, non-stick container. Include Amul spread, shrimp, red capsicum, and red pepper chips and cook for 4-5 minutes on high warmth. Include salt and garlic, and cook for 1 increasingly moment.

Decrease the warmth to low and expel the shrimp from the skillet. To a similar dish, include the pureed broiled pepper. Cook for 10 minutes, mixing frequently.

Hurl prepared shrimp with the zucchini noodles and cherry tomatoes. Taste and change flavoring as required.

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