1 Pound Fettuccine pasta
2 garlic cloves, diced
3 Tablespoon Extra Virgin Olive Oil
2 zucchini, diced
1 lemon juice
1 red onion, diced
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 pound large shrimps, tails on
parsley to garnish
In a medium saucepan, warm 1/2 cup of heavy cream with half a cup of whole milk. Season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper and a dash of nutmeg. Add 1/2 cup of grated Pecorino Romano cheese. Mix well and let it simmer until thickened and add 2 teaspoon of butter. If sauce is too thick, just add pasta water. Set aside.
- Peel and devein shrimps.
- Cook pasta according to package directions.
- Sate diced zucchini in olive oil for about 3 to 5 minutes until tender. Add onions and garlic. Cook for another 2 minutes.
- Add shrimps, salt, pepper, crushed red pepper, and dried basil. Stir all ingredients and add lemon juice. Cook shrimps until they turn pink but not over cooked for about 2 to 3 minutes.
- Add Alfredo Sauce, mix well. Add drained pasta to the mixture. Enjoy!