Linguini With Shrimp And Zucchini Recipes

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!

LINGUINE WITH SHRIMP, ZUCCHINI AND RED PEPPER

Steps:

• Trim the ends from the zucchini and quarter them lengthwise. Lay the pieces on paper towels, sprinkle with salt and set aside for at least 10 minutes. This will draw out excess moisture and keep the zucchini firm when sautéed.
• Blot the moisture from the zucchini using additional paper towels and cut them into small cubes. Set aside with the red bell pepper.
• Put a pot of salted water on to boil for the linguine.
• Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Stir in the garlic and cook just until fragrant, 1 minute longer.
• Add the bell pepper and zucchini and sauté, stirring often, until the zucchini is crisp-tender, about 4 minutes. Season to taste with salt and pepper.
• Start the linguine cooking and raise the heat on the zucchini mixture to medium-high. Drizzle with chicken broth, add the shrimp and combine.
• Cover the pan and cook just long enough for the shrimp to turn pink and opaque, 2 to 3 minutes. Remove from the heat, taste and adjust the seasoning as needed.
• Once the linguine is tender, drain and return it to the pan. Add the shrimp and vegetables, toss to combine and add a little extra olive oil if necessary. Serve immediately.

SHRIMP AND ZUCCHINI LINGUINE

Steps:

• Rinse zucchini and cut into thin slices. Peel garlic and chop finely. Rinse tomatoes, cut in half, remove seeds and slice into strips. Rinse chile pepper, cut in half, remove seeds and cut lengthwise into strips. Heat 4 tablespoons oil in a pan and saute zucchini slices in golden yellow. Saute garlic and shrimp for 1-2 minutes.
• Saute tomato and chile peppers briefly and season with salt and pepper. Meanwhile, boil linguine in plenty of salted water until al dente. Drain linguine and pour back into the pot. Add zucchini and shrimp mixtures to pasta and stir. Add 2 tablespoons olive oil and cook briefly. Season to taste with parsley, salt and pepper and serve immediately.

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Steps:

• Season shrimp lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.