Pasta Stir-Fry of San Francisco
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.
SUMMARY
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Yield: Serves: 4
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 503
Total Fat 26.4g
Saturated Fat 10.1g
Trans Fat 12.0g
Polyunsaturated Fat 2.4g
Cholesterol 377mg
Sodium 1676mg
Carbohydrates 19g
Protein 46g
Dietary Fiber 4g
Vitamin A 265%
Vitamin C 16%
Calcium 532%
Iron 2%
