"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Linguine and Zucchini Noodles with Shrimp Recipe

  Tried it? Rate this Recipe:
 

 

Linguine and Zucchini Noodles with Shrimp image

 

This recipe for Linguine and Zucchini Noodles with Shrimp, by , is from The Riddle Family Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kipp Riddle

Category:
Category:

Ingredients:  
Ingredients:  
1 lb large shrimp preferably Key West Pinks
1/3c plus 2T extra virgin olive oil
4 large cloves garlic peeled and pressed or minced
kosher salt and freshly ground black pepper
3 medium-size zucchini
1 12oz package DeLallo Organic Whole Wheat Linguine
3T butter
1 lemon zested and juiced (about 3T of juice)
1t red chili flakes
1/2c grated Parmesan cheese
Fresh chopped Italian parsley

Directions:
Directions:
1. Rinse, devein and remove the tails from the shrimp and add them to a medium-size bowl. Drizzle with 1 tablespoon of olive oil and add 2 cloves of the minced or pressed garlic. Season with kosher salt and freshly ground black pepper, toss with the olive oil and garlic and set aside.
2. Trim the ends of the zucchini and use a spiralizer to create noodles of zucchini. If you don't have a spiralizer, slice into thin coins or use a vegetable peeler to create long ribbons then set aside.
3. Bring a large pot of water to a boil then add a healthy amount of kosher salt to flavor the water. Cook the linguine according to package directions, minus 2 minutes so it is still al dente. Use tongs to transfer the cooked linguine to a strainer and reserve the pasta water, bringing it to a slow bubbling simmer.
4. In a large, high-sided pan or skillet, add 1 tablespoon of olive oil to the pan over medium-high heat. Place the shrimp in the pan and cook for 2 minutes, then turn the shrimp to the other side and cook for 2 more minutes or just until opaque. Transfer the shrimp to a plate. In the same pan, melt the butter over medium-high heat and add the remaining 1/3 cup olive oil. Scrape up the garlic bits and add the remaining 2 minced or pressed garlic cloves, the lemon zest, lemon juice, red chili flakes and 1/2 cup reserved pasta water. Cook for 1 minute stirring once or twice.
5. Dunk the zucchini noodles into the pan you cooked the pasta in with the reserved pasta water and cook for 1 minute, stirring, just long enough to take away the rawness. Use tongs to transfer the zucchini noodles to the skillet with the olive oil mixture and toss to coat. Add the linguine noodles and 1/4 cup of the Parmesan cheese and toss to coat. Add more of the reserved pasta water 1/4 cup at a time to loosen the pasta and make more of a sauce if desired. Add the shrimp to the pasta and zucchini and season with more kosher salt and freshly ground black pepper to taste. Top with the remaining 1/4 cup Parmesan cheese and garnish with chopped Italian parsley and serve.

Number Of Servings:
Number Of Servings:
4+
Preparation Time:
Preparation Time:
30 minutes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

9W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!