Ingredients

1 package spinach fettuccini

1-16 oz. jar tomato-basil spaghetti

1 small zucchini, cubed, about 1" thick

1 small yellow squash, cubed, about 1" thick

2 medium lobster tails, steamed, sliced 1" thick *remove shell

5 prawns or large shrimp, shelled and deveined, sliced about 1" thick

4 TBS. extra virgin olive oil

1/4 cup white wine

1/4 tsp. garlic powder

1/4 tsp. lemon pepper

1/4 tsp. cayenne pepper

grated parmesan cheese

sprig of fresh oregano for garnish

Directions

Cook fettuccini according to package directions. In a large skillet over medium-high heat, saute zucchini and squash in oil and spices. Cook for 3 minutes, stirring occasionally. Add prawns or large shrimp and cook for another 3 minutes. Pour sauce into pan, add wine and stir to incorporate. Lower heat and simmer for 5 minutes. Drain pasta and place in the center of a serving dish. Pour sauce over pasta and sprinkle with parmesan cheese. Garnish with fresh oregano.