Fettuccine with Italian shrimp


  • Prep Time5 mins
  • Total Time5 mins
  • Makes3 to 4 servings
*PLUS Cooking time: 8 minutes
Fettuccine with Italian shrimp

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 34g, Carbohydrates 47g, Fat 12g, Fibre 4g, Sodium 789mg.