1/2 cup ACADEMIE Blend #2 wine

3/4 pound Fettuccine

1 14-1/2 oz can Chicken Broth

1 pound cooked shrimp, thawed and drained

5 garlic cloves, minced

3/4 pound zucchini, cut into 1/2” slices

1/4 cup sun dried tomatoes, minced

2 Tbs Olive oil

1 Tsp dried basil

1 onion, thinly sliced

2 Tbs cornstarch

1 Tbs dried parsley

2 Tbs lemon juice

1/4 Tsp Cayenne pepper

1 Tbs butter or margarine

Salt and pepper to taste

Parmesan cheese

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In a large pan, cook fettuccine in boiling water for about 8 minutes or until al dente. Drain, add the butter and toss, then set aside but keep warm. While the pasta is cooking, heat oil in a heavy non-stick skillet over medium high heat. Add onions and sauté 2 to 3 minutes, stirring frequently. Add the garlic and zucchini and continue to sauté another 4 or 5 minutes or until the zucchini begins to soften. Stir in the tomatoes, basil, salt and pepper and reduce heat. Meanwhile, in a medium saucepan, mix the cornstarch, broth, wine, parsley, and Cayenne and lemon juice. Over medium-high heat, cook until mixture boils and thickens, stirring constantly. Reduce heat and add the shrimp and stir until shrimp are heated through. Combine the pasta, vegetables and sauce and toss until well mixed. Serve with Parmesan and crusty toasted garlic bread.

35 minutes

Serves 4

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