1 lb. large shrimp, deveined

2 cloves garlic, minced

2 small zucchini, sliced 1/4" thick

3 plum tomatoes, chopped

1 cup frozen peas

1 tablespoon chopped fresh basil (or 1 teaspoon dried)

4 ounces egg fettuccine, cooked al dente

4 ounces spinach fettuccine, cooked al dente

1-1/2 cups shredded Parmesan cheese, divided

 

In large skillet, heat 1 tablespoon oil over medium-high heat.  Add shrimp and garlic; stir-fry 3 minutes or until shrimp is opaque.  Remove from skillet; set aside.

 

Add 1 tablespoon oil and zucchini to skillet; stir-fry about 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.

 

Drain fettuccine; toss with remaining 1 tablespoon oil and 1/2 cup Parmesan cheese.  Top with shrimp mixture; sprinkle with remaining 1 cup cheese.  Garnish with fresh basil sprigs, if desired.

 

Makes 4 servings.