Shrimp, zucchini and Tomato Fusilli

Shrimp, Zucchini And Tomato Fusilli

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Marian Arbour


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


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 3 c
    whole wheat fusilli pasta
  • 1 Tbsp
    olive oil
  • 1 lb
    shrimp, uncooked,peeled and deveined
  • 1 c
    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 c
    grated parmesan cheese
  • 1
    8 ounce package cream cheese
  • 1/2 c
    white wine or chicken stock

How to Make Shrimp, zucchini and Tomato Fusilli


  1. Cook pasta according to package directions...drain and return to pot and set aside.
  2. In 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.
  3. As a side peel and dice 2 avocados in medium size pieces, sprinkle with a dash of extra virgin olive oil and grated parmesan cheese.

Printable Recipe Card

About Shrimp, zucchini and Tomato Fusilli

Course/Dish: Pasta Seafood
Main Ingredient: Pasta
Regional Style: Canadian
Dietary Needs: Low Fat
Other Tag: Healthy

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