Zucchini, Shrimp and Tomato Fusilli

Zucchini, Shrimp And Tomato Fusilli

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Marian Arbour


This recipe is my version of pasta with alfredo sauce,,quick and easy to prepare and I make it with chicken but this time I am using shrimp which is one of my favorite seafoods.


★★★★★ 1 vote

15 Min
15 Min
Stove Top


  • 3 c
    whole wheat fusilli pasta uncooked
  • 1 Tbsp
    olive oil
  • 1 lb
    uncooked medium shrimp, peeled and deveined
  • 1 c
    red onion chopped coarsley
  • 2 c
    snap peas cut in half
  • 1 small
    zucchini, sliced
  • 12
    grape tomatoes cut in half
  • 4 oz
    cream cheese
  • 1/3 c
    white wine or chicken stalk
  • 1/2 c
    grated parmesan cheese

How to Make Zucchini, Shrimp and Tomato Fusilli


  1. In large pot cook pasta according to package directions, drain and set aside.
  2. In skillet on medium heat oil, add shrimp and cook 3 minutes or until shrimp turns pink,,remove to bowl, add onions, zucchini and peas and cook and stir for 4 minutes, add cream cheese and wine and cook until cheese has melted, return shrimp to skillet and cook just to warm the shrimp...add pasta to skillet and add the tomatoes stir together and sprinkle with the paremesan cheese.,,,if you like a lot of sauce use the 8 ounce package of cream cheese and use 3/4 cup wine.....

Printable Recipe Card

About Zucchini, Shrimp and Tomato Fusilli

Course/Dish: Fish Pasta Seafood
Main Ingredient: Pasta
Regional Style: Canadian
Dietary Needs: Low Fat

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