Fettuccine with Shrimps and Vegetables - Giangi's Kitchen

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Fettuccine with Shrimps and Vegetables

Published on August 27, 2012 | Fish

Leftovers is not something we do well in our household.  I try my best to cook small enough portions so the left over are to a bare minimum and we do not have to throw away food because it disappear in the darkness in the back of the shelf of the refrigerator.
I attribute this to the fact that by been raised in Europe and we did our grocery shopping and prepared the meal the same day, maybe the day after. In France as well as throughout Europe, we have  so many specialty stores that picking your own vegetables, fruits, or pointing to it is more like it, is part of the daily life. Also everything is at walking distance from your residence.
Distances here in the states are not the same. All of the grocery stores  near me are only accessible by car due to the distance. So stack up we do.
What I do however is refrigerator cleaning.  The recipe of last night was just that, what was left on our refrigerator. The shrimps were purchased and delivered by Pete at Personal Gourmet Foods. Tomatoes from my mom’s garden, the rest of the vegetables were  added as I was reaching in the crisper drawer. Pasta is such a versatile food that anything and everything goes well with it.


TIP: Do not overcook the shrimps as they can get chewy.

Bon Appetit!
Giangi
Tonight’s August 26, 2012 dinner:
Fettuccine with Shrimps and Vegetables

Fresh peaches and strawberries

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FETTUCCINE WITH SHRIMPS AND VEGETABLES

1 pound of Fettuccine pasta from De Cecco

1 carrot, peeled and sliced on rounds ¼ inch thick

1 zucchini cut in ¼ inch rounds

Fresh tomatoes, desired quantities, cut into chunks

Frozen peas, thawed

1 pound fresh shrimps, outer shell removed and deveined

Fresh basil leaves

Salt and pepper

1 tablespoon Olive oil

1 garlic clove, peeled

2 tablespoons unsalted butter

Cook pasta according to the package direction.

Meanwhile in a large skillet add the olive oil and the garlic. Once the garlic is golden brown remove and toss. Add the carrots, zucchini, peas and tomatoes. Salt and pepper to taste. Cook for 10 minutes over medium high heat. Add the shrimps and the basil. Cook stirring gently until the shrimps are pink. Remove from heat and set aside.

Drain the pasta and put the fettuccine in the vegetables skillet. Add the unsalted butter and mix well.

Serve hot.

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