Shrimp, zucchini and Tomato Fusilli

Shrimp, Zucchini And Tomato Fusilli Recipe

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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
grape tomatoes cut in half
1/2 c
grated parmesan cheese
8 ounce package cream cheese
1/2 c
white wine or chicken stock


1Cook pasta according to package directions...drain and return to pot and set aside.
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.
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.

About Shrimp, zucchini and Tomato Fusilli

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