Pasta with shrimp and Zucchini

• 3/4 lb. fettuccine or other pasta
• 1 Tbs. unsalted butter
• 1 lb. cooked shrimp , thawed and drained
• 2 Tbs. olive oil
• 3/4 lb. onions, thinly sliced
• 4 cloves garlic, minced
• 3/4 lb. zucchini, cut into 1/2 inch cubes
• 1/4 cup sun dried tomatoes, minced
• 1 tsp. dried basil
• 1/4 cup grated
• Parmesan cheese

Cook fettuccine in boiling salted water 8-10 minutes or until al dente.

Drain pasta and return to saucepan.

Toss with butter and shrimp and keep warm.

Heat oil in a heavy nonstick skillet over medium high heat.

Sauté onions 2-3 minutes, stirring frequently.

Add garlic and zucchini and continue to sauté another 4-5 minutes or until zucchini softens.

Stir in tomatoes, basil, and salt and pepper to taste.

Combine vegetables, shrimp and pasta in a serving bowl.

Serve with Parmesan.

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