Olive Garden Fettuccine With Shrimp & Zucchini - cooking recipe

Ingredients

1 lb fettuccine, dry
1/2 cup extra virgin olive oil
1 tablespoon garlic, chopped
2 tablespoons parsley, chopped
1 medium zucchini
1 lb large shrimp
1 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon black pepper
4 tablespoons butter
6 lemon wedges
1 dash parsley, chopped

Preparation

Cut zucchini into 2 in by 1/4 in sticks.
Peel and devein shrimp.
Cook fettuccine according to package directions.
While pasta is cooking, heat oil in large saute pan over medium heat.
Add chopped garlic and parsley.
Cook for 1 minute.
Add zucchini.
Cook additional minute.
Add shrimp, wine, salt, pepper and butter.
Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
Add drained pasta to the mixture.
Toss all ingredients to mix.
Season with salt and pepper to taste.
Use tongs to pull pasta onto serving platter.
Top with shrimp, zucchini and seasonings.
Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.