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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Shrimp Fettuccine with Zucchini

  (Photo Below)
1 1/2 pounds shrimp, peeled and deveined
2 tablespoons olive oil
2 cups zucchini, sliced
2 cups yellow squash, chopped
4 cups fettuccine, cooked
2 tablespoons butter
1 tablespoon oregano, dried
1/2 cup Parmesean cheese, grated

In a large skillet, sauté shrimp in olive oil over medium high heat for 3 to 4 minutes on each side until opaque. Remove shrimp to a platter and keep warm. Add zucchini and yellow squash to the pan and sauté until tender and lightly browned. Add the shrimp, fettuccini, butter and oregano to the squash and mix well. Heat through. Add parmesan cheese and serve immediately.

4 servings

Nutritional Value Per Serving
Calories 417, Calories From Fat 169, Total Fat 19g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 232mg, Total Carbohydrates 28g, Protein 35g, Omega 3 Fatty Acid 0.07g

Look for "Fresh from Florida" ingredients at your grocery store.

Shrimp Fettuccine with Zucchini

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