Fettuccine with Italian shrimp

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5 min


3 to 4 servings

* PLUS Cooking time: 8 minutes

Add a dollop of pesto to this pasta and toss a few times, and you're ready to dig in to this fragrant one-dish dinner.


  • 250 g fettuccine or spaghetti pasta
  • 2 small or 1 large zucchini
  • 454-g pkg frozen uncooked or cooked shrimp , peeled
  • 1/3 cup pesto
  • 1/4 cup grated parmesan
  • 1/2 to 1 tsp hot-red-chili flakes
  • 1/4 tsp salt


  • Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, 8 to 10 min. Meanwhile, slice zucchini into thin bite-size strips.
  • If using frozen shrimp, do not thaw. About 3 min before pasta is cooked, add shrimp and zucchini to boiling pasta. When pasta is cooked and shrimp are bright pink, drain well and turn into a large bowl. Add pesto and Parmesan and sprinkle with seasonings. Stir to mix. Taste and add more pesto or salt if needed. Serve in pasta bowls.

Nutrition (per serving)

  • Calories
  • 440,
  • Protein
  • 34 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 12 g,
  • Fibre
  • 4 g,
  • Sodium
  • 789 mg.