Real Recipes From Real Home Cooks ®

summertime lemony linguine with zesty shrimp

Recipe by
Debbie Reid
Clearwater, FL

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.

yield 2 serving(s)
method Stove Top

Ingredients For summertime lemony linguine with zesty shrimp

  • 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

How To Make summertime lemony linguine with zesty shrimp

  • 1
    Prepare linguine according to package directions to al dente, drain; set aside.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Add remaining 1 tablespoon oil to the linguine, toss to coat.
  • 6
    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!!

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