8 oz Fettuccine pasta
1 large tomato, chopped
1 large zucchini, chopped
2 large garlic cloves, minced
½ lb large cooked shrimp, remove tails and cut in thirds
8 oz Alfredo sauce (my favorite kind is the little Buitoni tub by the refrigerated pasta)
4 oz Pesto (my favorite jarred brand is Classico) http://www.classico.com/pesto-sauces/basil-pesto-sauce.aspx
Freshly grated parmesan cheese
Boil pasta in salted water according to directions on package.
In a sauté pan, heat EVOO over medium high heat. Add tomatoes, zucchini and garlic. Sauté until zucchini is slightly tender. Stir in shrimp pieces and heat through. Cover and remove from heat. Do not overcook shrimp, just heat through so they remain tender.
Once pasta is cooked, drain, return to pot and toss with Alfredo and pesto sauce.
Plate pasta and top with vegetable and shrimp mixture. Sprinkle with freshly grated parmesan cheese. Serve with grilled salmon or eat alone with garlic bread.