shrimp, zucchini and tomato fusilli
(1 RATING)
I like a creamy sauce once in a while when I make Pasta dinners, and this recipe is quick as all the ingredients are probably on hand in your cupboard, refrigerator and freezer...serve this with diced avocado sprinkled with olive oil and grated parmesan cheese as a side....yummmmm
No Image
prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 cups whole wheat fusilli pasta
- 1 tablespoon olive oil
- 1 pound shrimp, uncooked,peeled and deveined
- 1 cup red onion coarsley chopped
- 1 medium green sweet pepper cut in strips
- 1 small zucchini cut in half and sliced
- 12 - grape tomatoes cut in half
- 1/2 cup grated parmesan cheese
- 1 - 8 ounce package cream cheese
- 1/2 cup white wine or chicken stock
How To Make shrimp, zucchini and tomato fusilli
-
Step 1Cook pasta according to package directions...drain and return to pot and set aside.
-
Step 2In large skillet heat oil, add onion and cook for 3 to 4 minutes add pepper,zucchini for several minutes add wine and cut up cream cheese and cook until cheese melts add shrimp and cook until shrimp turns pink and toss in the the tomatoes and cooked pasta..serve in bowls and sprinkle with grated parmesan cheese.
-
Step 3As a side peel and dice 2 avocados in medium size pieces, sprinkle with a dash of extra virgin olive oil and grated parmesan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes