Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
20 min. |
30 min. |
6 |
0 |
Zucchini Linguine with Shrimp
A light pasta meal with simple ingredients will keep you full and makes great leftovers!
Ingredients:
| 2 large zucchinis peeled thin with a potato peeler or mandolin. Leave skin on. |
| 1/2 large white onion (diced) |
| Juice of one lemon |
| Pinch of sea salt |
| Fresh ground pepper to taste |
| 2-4 tbsp. of extra virgin olive oil |
| 1-3 roma tomatoes (diced) |
| Fresh or frozen veggies (corn, carrots, peas, etc.) defrosted |
| 1 pkg of linguine cooked per instructions and set aside to cool |
| 1 tbsp. of butter or margarine |
| 3 cloves of garlic minced |
| 1 handful of shredded or torn fresh basil leaves |
| Optional: 1/4 cup of white wine |
| 1 lb. of peeled LA shrimp |
| 1/4 cup of ground or shredded Parmesan |
Instructions:
| 1 | Cook linguine per pkg instructions. Drain, rinse, and seet aside in colander to cool. |
| 2 | Heal large deep skillet on medium high. Add olive oil, butter, salt, ground pepper, and onion. Sauté until onion is translucent. Add tomatoes, veggies, basil, garlic and thin strips of peeled zucchini. Cook until tomatoes soften and zucchini appear to soften/absorb fat. Add shrimp (and wine if using.) Cook on high for three - five mins until shrimp is pink or all liquid is absorbed. |
| 3 | Turn off stove. Remove skillet from heat and toss linguine into skillet. Serve with lots of Parmesan cheese and favorite salad! |
Cook's Tips:
Change up this meal to include any lean protein and add more fresh veggies!
