Zucchini, Shrimp and Tomato Fusilli

Name: Zucchini, Shrimp and Tomato Fusilli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Canadian
Ingredients: 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

Zucchini, Shrimp And Tomato Fusilli Recipe

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By Marian Arbour
@yfcsc

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.

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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
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How to Make Zucchini, Shrimp and Tomato Fusilli

Step-by-Step

In large pot cook pasta according to package directions, drain and set aside.
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.....

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