Enjoy this Shrimp with Pumpkin and Zucchini Fettuccine

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.



Reprinted with permission from Farmstand Favorites: Pumpkins. ISBN: 978-1-57826-357-8 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.