A fun variation on traditional Buffalo Wing flavors makes this a unique and tasty dish. Thanks to Leigh B. of Colorado Springs, CO, for sharing!
4 oz. Pappardelle's Red Jalapeño Fettuccine
3 tablespoons butter
1/4 c. zucchini, julienned
1/4 c. red pepper, julienned
1-2 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons dry white wine
1 c. heavy cream
3 oz. crumbled Gorgonzola cheese
1 tablespoon grated Romano cheese
1/2 lb. shrimp, cleaned and de-veined
1 tablespoon vegetable oil
Frank's Red Hot Buffalo Wing Sauce
1. Bring a pot of salted water to boil and cook pasta until al dente, about 8-10 mins.
2. Meanwhile, add butter to saute pan. Saute zucchini, peppers, and sun-dried tomatoes until just beginning to soften, but still firm. Add wine, heavy cream, Gorgonzola, and Romano; reduce by 1/3.
3. Meanwhile, in a separate pan, saute shrimp in oil 1-2 minutes per side, until pink and opaque. Remove from pan and toss with Frank's Red Hot sauce to taste.
4. When pasta is done, drain and add to veggie and cheese sauce and reduce to desired consistency. Serve, top with buffalo shrimp, and extra Wing Sauce, cheese, and parsley if desired.