| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood |
9 |
Servings |
INGREDIENTS
| 1 |
md |
Zucchini; quartered and sliced |
| 6 |
oz |
Fresh mushrooms |
| 3/4 |
c |
Italian salad dressing; low calorie, divided |
| 3/4 |
lb |
Medium fresh shrimp; peeled and deveined |
| 12 |
oz |
Fettucine; uncooked |
| 28 |
oz |
Marinara sauce |
INSTRUCTIONS
In large baking dish, toss vegetables and 1/2 cup salad dressing; cover. In
small bowl, toss shrimp, and remaining dressing; cover. Marinate vegetables
and shrimp 30 minutes; drain. Grill or broil vegetables until slightly
brown, about 5 min per side. Grill or broil shrimp until pink, about 2 min
per side. Cook pasta according to package directions; drain. Meanwhile, in
large saucepan, stir together marinara sauce and vegetables, heat to
boiling. Reduce heat; add shrimp and heat through. Toss hot pasta and
sauce.
Recipe by: Mailing list 1996
Posted to recipelu-digest Volume 01 Number 498 by ctlindab@mail1.nai.net on
Jan 11, 1998
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