Gazpacho-Style Shrimp and Fettuccine

FettuccineTender shrimp and al dente fettucini tossed with a gazpacho inspired sauce is the perfect fusion of bold flavors and visual excitement. For a change of pace serve with warm tortillas instead of bread. I found this on the Buitoni web site. Delicious! I was only able to try it w/out the chiles but the smell with the chiles was fantastic! Oh how I wish I could eat spicy!!!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 9  ounces  buitoni refrigerated fresh fettuccine, prepared according to package directions
• 1  lb  cooked peeled and deveined large shrimp (or jumbo)
• 32  ounces chunky salsa (2 jars)
• 4  ounces diced green chilies (1 can)
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  diced yellow bell pepper
• 1⁄3 cup  sliced green onion (both green & white parts)
• 1  tablespoon fresh lime juice (not the bottled kind)
• 3  tablespoons  chopped fresh cilantro
• 1⁄4 cup  peeled seeded and diced cucumber (optional)

Directions

1. Combine salsa, chiles, bell peppers, green onions and lime juice in medium skillet.
2. Bring to a gentle boil; add shrimp.
3. Cook for 2 to 3 minutes or until shrimp are heated through.
4. Add cilantro.
5. Toss pasta with salsa and shrimp mixture.
6. Season with salt and ground black pepper.
7. Garnish with cucumbers.
8. *A soft, fruity clean wine with crisp lemon flavors, to drink. Delicious!