Summertime Lemony Linguine with Zesty Shrimp

Debbie Reid


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.

pinch tips: How to Cook Scrambled Eggs





Stove Top


3 ounces linguine
1/2 pound 21 - 25 count shrimp, peeled, veins removed, tails left on
1/2 teaspoon ancho chili powder
1/2 teaspoon ground chipotle
1/4 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
4 tablespoons olive oil, divided
2 cloves garlic, minced
1 zucchini, halved horizontally, then julienne cut
1 carrot, peeled, then peeled into thin strips
3 ounces grape tomatoes, halved horizontally
1 teaspoon lemon zest
2 teaspoons lemon juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
3 tablespoons finely grated asiago cheese
1/4 teaspoon freshly ground black pepper
additional fresh chopped chives, grated asiago cheese and lemon wedges, for garnish

Directions Step-By-Step

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!!

About this Recipe

Course/Dish: Pasta Sides, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Healthy