Shrimp and Veggie Pasta

1 lb. 41-60 count peeled and deveined shrimp
1/2 lb. thin spaghetti (use more if you want a little more pasta)
1 large zucchini, cut into chunks
1 medium red onion, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 T. olive oil
2 T. unsalted butter
1/2 C. heavy cream
1 tsp. Italian seasoning
3 T. grated Asiago cheese, plus a little more for serving
pinch of salt and pepper

Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium high heat. Add in the zucchini, onion and bell pepper sautéing until tender. Add in the shrimp, garlic, salt and pepper. Sauté for 4-5 minutes or until shrimp are opaque. Add in the butter, heavy cream and asiago cheese (kind of makes an alfredo sauce of sorts). Stir together, the sauce will thicken...drain the pasta and toss in with the shrimp mixture. Throw in the Italian seasoning and stir to combine well. Serve with a little extra asiago cheese on top (you can sub parmesan for this too). Serves 4-6
Recipe from janet page



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