Looking for a quick and easy main dish? With only 15 minutes of prep, you can turn out this roasted shrimp and vegetable fettuccine alfredo entrée.
8 oz. Rainforest Seafoods Extra Large Shrimp (defrosted and drained)
2 tbsp olive oil
4 cloves garlic (sliced)
1 sm. zucchini (diced small)
1 sm. onion (diced small)
1 red bell pepper (diced small)
1/4 tsp dry oregano
2 tsp parsley (chopped)
2 tsp basil leaves (sliced)
Salt and pepper to taste
1 tbsp butter
1 cup cooking cream
1 pk (14 oz.) fettuccine pasta (cooked and drained)
4 tbsp parmesan cheese (grated)
Preheated oven to 375 degrees F or 191 degrees C
In a small roasting pan, place Rainforest Seafoods Extra Large Shrimp, olive oil, garlic, zucchini, onion, bell pepper, oregano, parsley and basil. Mix all ingredients together and season with salt and pepper to taste; place in oven. Cook for 6-8 mins, set aside.
Place a large sute pan on medium heat; add butter and cream and bring to a gentle bubble. Reduce to gentle heat, mix in parmesan cheese and stir until melted. Add pasta and all the contents of the roasting pan, toss and remove from heat.
Pour into dish; garnish with more parmesan cheese and fresh basil if desired.