Pasta with Shrimp and Sun Dried Tomatoes


1 pound raw shrimp, shelled

1 ˝ Tablespoons olive oil

1/4 teaspoon red pepper flakes

2 cloves garlic, chopped

˝ small onion chopped

˝ small onion, chopped

1 Tablespoon finely chopped chives

˝ pound fettuccine noodles

2 zucchini, julienned

1/4 cup pesto

1 ˝ Tablespoon fresh lemon juice

salt and freshly ground black pepper to taste

1 yellow squash, julienned

2 Tablespoons sun dried tomatoes, finely chopped


Toss shrimp with red pepper flakes, chives, lemon juice and salt and freshly ground black pepper to taste.  Set aside. 


In a large skillet, heat olive oil, add garlic and onion, and sauté until onion is translucent, about 3-5 minutes.  Add zucchini, yellow squashes and dried tomatoes and stir fry for 2 minutes.  Add shrimp mixture and quickly stir fry just until shrimp are no longer pink.  Keep warm. 


Bring a large pot of lightly salted water to boil for the pasta and cook pasta according to package directions.  Drain.  Return to pot and toss with pesto sauce. 


Serve plates of pasta with shrimp and zucchini mixture on top.  Sprinkle generously with chopped basil and Parmesan cheese.