Instructions: 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. Saute onions 2-3 minutes, stirring frequently. Add garlic and zucchini and continue to saute 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.

NOTES : Tested: 08/13/2000(Sun) Modifications: Angel hair pasta; thinly sliced leek, garlic, half the butter, all the oil. Added half the remaining butter and sauteed three types of summer squash, finished with salt, pepper, sun-dried tomatoes, 1 tsp crumbled lean bacon. no basil. Raw shrimp, sauteed in remaining butter, added 1/4 cups chopped fresh tomato and a few cilantro leaves. Served with myzithra cheese.-Hanneman

Bob wanted zucchini, pasta and shrimp tonight so I modified this to suit us. Im posting the original.

Modifications: Angel hair pasta. Thinly sliced leeks, garlic, sauteed in half the butter, all the oil. Added half the remaining butter and sauteed three types of summer squash, finished with salt, pepper, sun-dried tomatoes, 1 tsp crumbled lean bacon. No basil. Raw shrimp, sauteed in remaining butter, added 1/4 cup chopped fresh tomato and a few cilantro leaves. Served with myzithra cheese.

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