2 medium zucchini (about 6 ounces each)
8 oz. medium shrimp
2 medium tomatoes
12 oz. spaghetti or linguine
1 tablespoon olive oil
1/4 teaspoon each salt and pepper
3/4 cup plus 2 tablespoons alfredo sauce (1/2 of a 17 ounce jar)
chopped parsley, grated Parmesan cheese (used as garnish)
Bring 3 quarts lightly salted water to a boil in a covered large pot. Have a large, deep skillet ready.
While water comes to a boil, quarter zucchini lengthwise, then slice crosswise; peel and de-vein shrimp, and seed and dice the tomatoes.
Add pasta to boiling water and cook uncovered, stirring often for seven minutes.
Add zucchini and cook until pasta is firm-tender and zucchini is tender, about 3 minutes longer.
Drain in a colander.
While pasta is cooking, heat oil in skillet over medium-high heat. Add shrimp, salt and pepper.
Sauté until shrimp turns pink.
Add the drained cooked pasta and zucchini, tomatoes and Alfredo sauce.
Stir gently until blended and thoroughly heated. Sprinkle with parsley;
serve immediately with grated Parmesan cheese.