Shrimp Linguine with Zucchini and Tomatoes

A quick and easy shrimp linguine loaded with garlic, olive oil, oregano, zucchini, tomatoes and crushed red peppers. A great shrimp recipe for summer!

Course Main Dishes

Cuisine American

Keyword pasta, seafood, shrimp, tomatoes, zucchini

Prep Time 35

Cook Time 15

Total Time 50

Servings Servings

Calories 551kcal

Ingredients

Ingredients:

1 pound 35 -40 count prawns peeled and deveined
6 cloves garlic minced
1/4 teaspoon salt
1/8 teaspoon plus 1/2 teaspoon crushed red pepper
3 tablespoons of olive oil
2 medium zucchini cut in half lengthwise and then sliced
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper optional
1 lb dried linguine
4 ounces Freshly grated Parmesan cheese

Instructions

Combine shrimp with half of the garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.
Cook pasta according to package directions.
In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Cook just until fragrant, about 30 seconds.
Add zucchini and onions and cook for 3 minutes. Remove and set aside.
In the same pan, add the prawns and cook until they begin to turn pink.
Return the vegetables to the pan, add linguine and tomatoes. Stir to combine and let cook for 2 - 3 more minutes or until the tomatoes are warmed. Add salt as needed.
Top with freshly grated Parmesan cheese and serve.

Notes

Nutrition facts for estimation purposes only.

Nutrition