Total Time: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes
A fun variation on traditional Buffalo Wing flavors makes this a unique and tasty dish. Thanks Leigh B. of Colorado Springs, CO, for sharing!
1/2 lb. Pappardelle’s Red Jalapeno Fettuccine
4 tablespoons butter, divided
1/4 cup zucchini, diced
1/4 cup red bell pepper, diced
2 tablespoons dry white wine
1 cup heavy cream
1/3 cup crumbled Gorgonzola cheese
1 tablespoon grated Romano cheese, plus additional for garnish
1/2 lb. shrimp, cleaned & deveined
3 tablespoons Frank’s Red Hot Buffalo Wing Sauce
Pinch of parsley, for garnish
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. When pasta is done, follow Step 4.
2. Meanwhile, add 3 tbsp. butter to a sauté pan. Sauté zucchini and peppers until they begin to soften but are still firm, about 3-4 mins. Add wine, heavy cream, Gorgonzola, and Romano. Reduce mixture by 1/3.
3. While the veggie-cheese sauce mixture iscooking, in a separate pan, sauté shrimp in 1 tbsp. butter and wing sauce until pink and opaque, about 1-2 minutes per side.
4. When pasta is done, drain and add to veggie-cheese sauce mixture, tossing to coat. Reduce to desired consistency. Plate pasta mixture and top with buffalo shrimp. Garnish with extra wing sauce (if desired), Romano and parsley. Enjoy!