Living in Florida, I am able to easily get one of my favorites, fresh shrimp! This recipe adds a bit of spice to the shrimp, that is complimented by a light, summery, lemony linguine that is loaded with fresh veggies.
Prepare linguine according to package directions to al dente, drain; set aside.
Pat dry the shrimp and place into a medium bowl. In a small bowl, combine the chili powder, ground chipotle, garlic powder, and 1/4 teaspoon salt and sprinkle over the shrimp; toss shrimp to coat in seasoning blend; set aside.
In a large non-stick skillet, heat 2 tablespoons oil over medium heat. Add in the garlic and cook for 1 minute; add in the zucchini and cook for 2 minutes; add in the carrot cook for 1 minute. Lower heat to low, add in the reserved linguine, tomatoes, lemon zest, lemon juice, basil, chives, Asiago cheese, remaining 1/2 teaspoon salt and black pepper, mix to combine; keep warm over low heat.
Meanwhile, in a medium non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add in the shrimp and cook until pink, approximately 1 - 2 minutes, flip shrimp over and cook second side until pink and cooked through, approximately another 1 - 2 minutes.
Add remaining 1 tablespoon oil to the linguine, toss to coat.
To serve, place linguine onto one half of a serving plate, place shrimp next to linguine. Garnish linguine with Asiago cheese, garnish entire plate with chives, and serve lemon wedges on the side and enjoy!!