Fettuccine With Shrimp & Zucchini (Olive Garden Copycat)

• 1 lb dry fettuccine
• 12 cup extra virgin olive oil
• 1 tablespoon garlic, chopped
• 2 tablespoons parsley, chopped
• 1 medium zucchini, cut into 2-inch by 1/4-inch sticks
• 1 lb large shrimp, peeled and deveined (with or without tails)
• 1 cup dry white wine
• 34 teaspoon black pepper
• 34 teaspoon salt
• 4 tablespoons butter
• 1 dash parsley, chopped
• 8 lemon wedges

1. COOK fettuccine according to package directions.
2. HEAT oil in large saute pan over medium heat while pasta is cooking.
3. Add chopped garlic and parsley; cook for 1 minute.
4. Add zucchini and cook another minute.
5. Add shrimp, wine, salt, pepper and butter.
6. Stir well and cook shrimp for 5 minutes or until they are no longer opaque.
7. Let sauce simmer to thicken slightly.
8. ADD drained pasta to mixture and toss to blend all ingredients.
9. Season with salt and pepper to taste.
10. TRANSFER pasta onto serving platter.
11. Use tongs to pull shrimp and zucchini to the top.
12. Squeeze two lemon wedges over dish; garnish with remaining wedges and parsley.

fettuccine, extra virgin olive oil, garlic, parsley, zucchini, shrimp, white wine, black pepper, salt, butter, parsley, lemon wedges

Taken from www.food.com/recipe/fettuccine-with-shrimp-zucchini-olive-garden-copycat-495847 (may not work)