April 8th, 2012
Recipe Submitted by Susan Larsen, Delta, BC
Recipe Tested by Sarah Pomper
Boil 2 quarts of water. Add pasta with oil and ½ tsp. salt. Cook about 6 minutes.
At the same time, melt butter in large pot. Add garlic & zucchini and sauté for 2 minutes. Add half & half, Parmesan cheese, lemon zest, and salt and white pepper. Stir over med. heat for 2 to 3 minutes.
Drain pasta but do not rinse. Immediately add pasta to sauce along with the shrimp.
Cook over medium heat, tossing, until most of the sauce is absorbed and shrimp is hot, approx. 5 minutes.
Use these last 5 minutes to throw together a fresh green salad with toasted pine nuts to serve with the zucchini.
Based on 4 servings: 230 calories, 11 g fat, 17 g protein, 3 g fiber, 17 g carbohydrates. Excellent source of niacin, vitamin B12. Good source of magnesium, iron, zinc.