Summertime Lemony Linguine with Zesty Shrimp

1
Debbie Reid

By
@Sirbarney

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2
Method:
Stove Top

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

Step-by-Step

  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!!

Printable Recipe Card

About Summertime Lemony Linguine with Zesty Shrimp

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



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