Gazpacho-Style Shrimp and Fettuccine

• 9 ounces buitoni refrigerated fresh fettuccine, prepared according to package directions
• 1 lb cooked peeled and deveined large shrimp (or jumbo)
• 32 ounces chunky salsa (2 jars)
• 4 ounces diced green chilies (1 can)
• 12 cup diced red bell pepper
• 12 cup diced yellow bell pepper
• 13 cup sliced green onion (both green & white parts)
• 1 tablespoon fresh lime juice (not the bottled kind)
• 3 tablespoons chopped fresh cilantro
• 14 cup peeled seeded and diced cucumber (optional)

1. Combine salsa, chiles, bell peppers, green onions and lime juice in medium skillet.
2. Bring to a gentle boil; add shrimp.
3. Cook for 2 to 3 minutes or until shrimp are heated through.
4. Add cilantro.
5. Toss pasta with salsa and shrimp mixture.
6. Season with salt and ground black pepper.
7. Garnish with cucumbers.
8. *A soft, fruity clean wine with crisp lemon flavors, to drink.
9. Delicious!

buitoni, shrimp, chunky salsa, green chilies, red bell pepper, yellow bell pepper, green onion, lime juice, fresh cilantro, cucumber

Taken from www.food.com/recipe/gazpacho-style-shrimp-and-fettuccine-247784 (may not work)