Fettuccine with Shrimps and Vegetables

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Fettuccine with shrimps and vegetables.

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.

Giangi's Kitchen Signature


Nutrition Facts
Fettuccine with Shrimps and Vegetables
Amount Per Serving
Calories 543 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 15mg5%
Sodium 26mg1%
Potassium 619mg18%
Carbohydrates 92g31%
Fiber 6g25%
Sugar 7g8%
Protein 17g34%
Vitamin A 3470IU69%
Vitamin C 25.6mg31%
Calcium 47mg5%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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Fettuccine with Shrimps and Vegetables

  • 20 mins total
  • 5 mins prep
  • 15 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 pound fettuccine pasta
  • 1 peeled and sliced in 1/4 inch thick rounds carrots
  • 1 cut into 1/4 inch rounds zucchini
  • fresh cut into chunks tomatoes
  • 1/2 cup thawed frozen peas
  • fresh basil
  • 1 tablespoon olive oil
  • 1 peeled garlic clove
  • 2 tablepsoons unsalted butter


  1. Cook pasta according to the package direction.

  2. 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.

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

  4. Serve hot.


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