This creamy Italian shrimp casserole dish is superb. I am sure you will like it!

6 ounces uncooked linguine or fettuccine, broken into 3-inch pieces
2 tablespoons olive oil
1 pound fresh frozen uncooked medium shrimp, peeled and deveined
1 to 2 gloves garlic, finely chopped
2 small zucchini, cut lengthwise in half and thinly sliced (2 cups)
1 cup 1/2 & 1/2
3/4 cup grated Parmesan cheese
1/4 cup pesto
1 teaspoon dried rosemary leaves
2 tablespoons lemon juice
1/4 teaspoon pepper
2 medium tomatoes, seeded and cut into bite-size pieces

Cook and drain linguine.

Heat 12-pan over high heat until hot. Add 1 tablespoon oil; rotate to coat side. Add shrimp and garlic; stir-fry about 3 minutes or until shrimp are pink. Remove from pan.

Add remaining 1 tablespoon oil to pan. Rotate pan to coat side. Add zucchini; stir fry about 3 minutes until crisp-tender.

Stir in 1/2 & 1/2, cheese, pesto, rosemary, lemon juice, and pepper. Cook, stirring occasionally, until slightly thickened.

Stir in shrimp mixture, linguine, and tomatoes. Cook about 1 minute or until hot.