summertime lemony linguine with zesty shrimp
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.
prep time
cook time
method
Stove Top
yield
2 serving(s)
Ingredients
- - 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
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Step 1Prepare linguine according to package directions to al dente, drain; set aside.
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Step 2Pat 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.
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Step 3In 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.
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Step 4Meanwhile, 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.
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Step 5Add remaining 1 tablespoon oil to the linguine, toss to coat.
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Step 6To 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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