Donna’s Shrimp Fetzucchini Alfredo

Hello Friends!  Tonight's experiment was so much fun to create! I am attempting to use up items in my pantry and freezer and decided to substitute gluten free noodles with zucchini that was grown and sweetly given to me by my youngest sister, Brenda.  The result was this healthier version, I believe, of Fettuccine Alfredo.  Although there are several frying steps, do not be daunted - it is worth the result!  Best, Donna:

Donna’s Shrimp Fetzucchini Alfredo

 Ingredients:

Olive oil

1 sweet onion, thinly sliced

8 ounces Baby Bella mushrooms, sliced

2 teaspoons garlic, minced

1 pound raw shrimp (21/25 count), peeled, deveined, tails removed

Two 15 ounce jars Classico Mushroom Alfredo Sauce

1 cup petite peas

1/2 cup Donna’s Roasted Tomatoes (see 19 February 2015 blog posting for recipe) or sun dried tomatoes

1/4 cup dry sherry

1 large zucchini, cut in half, then into thin strips

Salt and pepper to taste

Parmesan cheese, grated

Method:

Heat about 2 Tablespoons olive oil in large frying pan.  Season with salt and pepper and saute onion until golden and remove to plate.  Season with salt and pepper and saute mushrooms in pan, adding oil if needed, until cooked through and remove to plate.  Season with salt and pepper and saute shrimp in pan, adding oil if needed, until just pink.  Remove to plate.  Add about 2 Tablespoons oil to bottom of pan, season with salt and pepper, and saute zucchini noodles until just crisp-tender/softened.

In separate pan, heat alfredo sauce, garlic, peas, tomatoes, sherry and cooked onion, mushrooms and shrimp.  Season with salt and pepper if desired.  Heat through until bubbly.  

Place the fetzucchini on a plate and top with sauce.  Sprinkle with Parmesan cheese and serve immediately.

 Serves 4.

Copyright 2016.