Fettuccine with Shrimp, Zucchini and Basil
Seafood, seasonal vegetables and pasta are a common combination in Tuscany. This is a summery version that Benedetta Vitali serves at Zibibbo, using firm, dark green zucchini.Plus: Pasta Recipes and Tips
Recipe Summary test
A light, tangy white with crisp acidity and clean flavors will mingle nicely with the sweet shrimp, zucchini and fresh basil and oregano used in this fettuccine recipe. Try a lighter-style Vernaccia di San Gimignano.