Linguini with Shrimp and Zucchini
An ideal sauce for summer made with fresh garden zucchini and wild-caught shrimp. Fragrant, easy to prepare and ready in just a few minutes! Chef Alba
Linguini with Shrimp and Zucchini
An ideal sauce for summer made with fresh garden zucchini and wild-caught shrimp. Fragrant, easy to prepare and ready in just a few minutes! Chef Alba
Ingredients
- 3/4 pound thin or regular linguini
- 1/2 pound medium-large shrimp wild-caught shrimp deveined and shelled
- 3 - 4 cloves of garlic minced
- 3 – 4 Tbsps Secolari Lemon Olive Oil
- 1 medium red bell pepper small dice
- 1 medium zucchini grated on large side of grater
- 1 to taste red pepper flakes
- 1 to taste Secolari Roasted Garlic Sea Salt
- 1 to taste black pepper
- 10-12 large fresh basil leaves chiffonade or roughly chopped
Instructions
- In a large pan fill with water and 2 tablespoons of kosher Salt. When the water comes to a boil, add the pasta. Cook pasta according to package directions.
- Add the olive oil and garlic to a large skillet; cook on low heat about a minute to the garlic is barely golden. Raise the heat to medium-high; ad
- Add the shrimp, salt, pepper and red pepper flakes to the skillet; cook until pink. Return the zucchini and bell pepper in the skillet; finish cooking with shrimp.
- When pasta is cooked, strain. Mix the pasta with the sauce and mix with. Add fresh Basil and a drizzle of olive oil on top and serve.
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