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2007 Grand Prize Winning Recipe

Hidden Valley Fresh Taste For The Family Contest

Elke Roby of Lincoln Nebraska

1st Place, Nebraska State Fair

Lemony Shrimp Fettuccine

• 1 (8-oz.) pkg. cream cheese
• 1/2 cup milk
• 1 (1-oz.) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
• Zest of 1 lemon, shredded (about 1 tablespoon)
• 4 small (5 to 6-inch) zucchini
• 1 (8-oz.) pkg. refrigerated fettuccine
• 1 lb. uncooked peeled, deveined, tail-off shrimp
• 1 tablespoon chopped flat leaf fresh parsley
• 4 cherry tomatoes, quartered

Bring a large pot of salted water to a boil. Meanwhile, in small saucepan, melt the cream cheese in the milk over medium-low heat, stirring frequently. Whisk in the seasoning mix and the lemon zest. Cover; set aside. Slice the zucchini lengthwise into ribbons, excluding the seed center; set aside. When water is boiling, add pasta and shrimp; stir gently to separate pasta. Cook 2 minutes; add zucchini to pot. Add cream sauce and 2 tablespoons of the pasta water. Toss gently to coat. Add more pasta water to desired consistency. Spoon onto plates and top with parsley and tomatoes. Makes 4 servings.