OLIVE GARDEN FETTUCCINE WITH SHRIMP & ZUCCHINI
Make and share this Olive Garden Fettuccine With Shrimp & Zucchini recipe from Food.com.
Provided by Xiola Blue
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut zucchini into 2 in by 1/4 in sticks.
- Peel and devein shrimp.
- Cook fettuccine according to package directions.
- While pasta is cooking, heat oil in large saute pan over medium heat.
- Add chopped garlic and parsley.
- Cook for 1 minute.
- Add zucchini.
- Cook additional minute.
- Add shrimp, wine, salt, pepper and butter.
- Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
- Add drained pasta to the mixture.
- Toss all ingredients to mix.
- Season with salt and pepper to taste.
- Use tongs to pull pasta onto serving platter.
- Top with shrimp, zucchini and seasonings.
- Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.
Nutrition Facts : Calories 964.4, Fat 45.7, SaturatedFat 12.8, Cholesterol 299.1, Sodium 720.6, Carbohydrate 88.8, Fiber 5.5, Sugar 3.6, Protein 40.5
OLIVE GARDEN CON ZUCCHINI PASTA
This is a wonderful Kopy-Kat Recipe from the Olive Garden. It's a great way to use up alot of Zucchini. Enjoy!
Provided by kelycarter_
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Sauce:
- Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer.
- Reduce heat and simmer 20 minutes, stirring frequently.
- Zucchini:
- Sliced Zucchini lengthwise into 1/4" thick slices. Sprinkle sliced zucchini with salt, pepper, basil and oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini.
- Add remaining olive oil as needed.
- Ladle sauce over pasta.
- Top with zucchini slices and serve.
- Pass extra sauce and Parmesan cheese.
Nutrition Facts : Calories 872.9, Fat 35.2, SaturatedFat 5.6, Cholesterol 95.8, Sodium 728.6, Carbohydrate 120.9, Fiber 15.2, Sugar 22.4, Protein 28.1
GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY
Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles
Provided by Holland House
Categories Dinner
Yield 5 servings
Number Of Ingredients 11
Steps:
- In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
- Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
- Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
- Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams
FETTUCCINE WITH SHRIMP
Provided by Pierre Franey
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein the shrimp.
- Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
- Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
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