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Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Yield: Serves: 4
• 102 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 3 Tbsp. olive oil, divided
• 1 lb. large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 small zucchini, sliced 1/4-inch thick
• 3 plum tomatoes, chopped
• 1 cup frozen peas
• 1 Tbsp. chopped fresh basil, or 1 tsp. dried basil
• 4 oz. spinach fettuccine, cooked and drained
• 1-1/2 cups (6 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
• Fresh basil

Directions

1. Heat 1 tablespoon oil in large skillet over medium-high heat. Add shrimp and garlic. Stir-fry 3 minutes or until shrimp is opaque. Remove from skillet; set aside.
2. Add 1 tablespoon oil and zucchini to skillet. Stir-fry 3 minutes or until zucchini is crisp-tender. Add tomatoes, frozen peas and basil. Stir-fry 1 minute. Return shrimp to skillet. Stir-fry 1 minute.
3. Toss fettuccine with remaining 1 tablespoon oil and 1/2 cup Parmesan cheese. Top with shrimp mixture. Sprinkle with remaining cheese. Garnish with basil sprigs.

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