Shrimp Linguine with Zucchini and Tomatoes

This Shrimp Linguine with Zucchini and Tomatoes is the perfect pasta dish! Elegant enough for a special event, yet simple enough for a weeknight meal. 

This dish is both light and satisfying. It includes shrimp, onion, tomatoes, zucchini, crushed red peppers, and an abundance of garlic. I could enjoy this pasta daily, friends. Truly.

This is zesty prawn and zucchini pasta is a healthy balanced dish and super easy to make. I normally just use frozen raw prawns so that I can whip it up for a quick lunch.

  

INGREDIENDS:

• 30- 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 thin sticks

• 1 cup tomatoes cut in cubes

• 1/4 cup sliced onion

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/2 teaspoon chillies (optional)

• 1kg dried linguine

• Freshly grated Parmesan cheese for serving

  
  

The chili gives it a nice kick it works just as well without.

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.

• In the same pan, add the prawns and cook until they begin to turn pink.

• Add tomatoes and stir to combine and let cook for 2 - 3 more minutes. or until the tomatoes are warmed. Add salt as needed.

• Add the linguini and combine

• Serve immediately. Top with freshly grated Parmesan cheese if you want

HEALTHY TIP:
If I want to make it lower carb then I just add more zucchini and less pasta.