Shrimp with Pumpkin and Zucchini Fettuccine
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
6 ounces whole wheat fettuccine
2 strips bacon, sliced
1 medium onion, diced small
1 small leek, white part only, diced small
6 ounces pumpkin meat, diced small
6 ounces green zucchini, diced small
2 garlic cloves, minced
1/4 cup white wine
4 ounces cream
2 tablespoons freshly minced basil
Salt and pepper to taste
Cook the fettuccine according to the package instructions. Place the wine in a saucepan and reduce by half. Heat the oil in a saucepan over high heat. Add the bacon and brown. Add the onion, leek, and saute for a minute. Add the pumpkin, zucchini, garlic, shrimp, and lightly brown. Add reduced wine, cream, basil, and reduce to a creamy consistency.
Strain the pasta and blend with the mixture. Season to taste and serve immediately.