SHRIMP AND FETTUCCINE

SHRIMP AND FETTUCCINE

Ingredients:
- 8 ounces garlic-basil- or tomato-basil-flavored dried fettuccine
- 1 tablespoon more-virgin olive oil
- 6 ounces baby pattypan squash, halved or quartered
- 1 clove garlic, minced
- 8 ounces tiny shrimp, peeled and deveined
- 1 cup chicken broth
- 1 cup major product
- 4 ounces product cheese, slash up into very low elements
- 3 tablespoons clean basil, chopped
- 2 teaspoons lemon peel, grated
- 1 teaspoon fresh new mint, chopped
- Salt and recently floor black pepper to style
- 1 cup cherry tomatoes, minimize within fifty percent

Directions:
1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.