shrimp, zucchini and tomato fusilli
(1 rating)
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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
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For shrimp, zucchini and tomato fusilli
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3 cwhole wheat fusilli pasta
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1 Tbspolive oil
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1 lbshrimp, uncooked,peeled and deveined
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1 cred onion coarsley chopped
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1 mdgreen sweet pepper cut in strips
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1 smzucchini cut in half and sliced
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12grape tomatoes cut in half
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1/2 cgrated parmesan cheese
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18 ounce package cream cheese
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1/2 cwhite wine or chicken stock
How To Make shrimp, zucchini and tomato fusilli
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1Cook pasta according to package directions...drain and return to pot and set aside.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Shrimp, zucchini and Tomato Fusilli:
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