zucchini, shrimp and tomato fusilli
(1 RATING)
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.
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prep time
15 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 cups whole wheat fusilli pasta uncooked
- 1 tablespoon olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup red onion chopped coarsley
- 2 cups snap peas cut in half
- 1 small zucchini, sliced
- 12 - grape tomatoes cut in half
- 4 ounces cream cheese
- 1/3 cup white wine or chicken stalk
- 1/2 cup grated parmesan cheese
How To Make zucchini, shrimp and tomato fusilli
-
Step 1In large pot cook pasta according to package directions, drain and set aside.
-
Step 2In 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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