Ingredients Jump to Instructions ↓

  1. 1/2 c. unsalted butter

  2. 1 med. onion, minced

  3. 1/2 lb. mushrooms, thinly sliced

  4. 6 oz. cauliflower, broken into flowerets

  5. 1 med. zucchini, cut into 1/4 inch rounds

  6. 1 sm. carrot, halved lengthwise, and cut diagonally into 1/8 inch slices

  7. 1 c. whipping cream

  8. 1/2 c. chicken stock

  9. 2 tsp. dried basil

  10. 1 c. frozen tiny peas, thawed

  11. 2 oz. cooked ham or prosciutto

  12. 5 green onions, chopped

  13. 1 lb. cooked, shelled, med. shrimp

  14. Salt and pepper to taste

  15. 1 lb. fettucini or linguine, cooked al dente, drained

  16. 1 c. grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat a large, deep skillet or wok over medium high heat. Add butter, onion, and garlic and saute until onion is softened, about 2 minutes. Mix in mushrooms, cauliflower, zucchini, and carrot and stir-fry 2 minutes. Increase heat to high. Add cream, stock, and basil and allow mixture to boil until liquid is slightly reduce, about 3 minutes.

  2. Stir in peas, ham, and green onion, and cook 1 minute more. Stir in cooked shrimp. Season to taste with salt and pepper. Add pasta and cheese, tossing until thoroughly combined and pasta is heated. Turn onto a large serving platter and serve immediately. Yield: 4 to 6 servings.


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