Shrimp Linguine



  • 1 (16 oz.) package linguine
  • 1 lb. uncooked large shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/2 to 1 tsp. crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 teaspoon butter
  • 1 1/2 cups sliced zucchini
  • 1 cup sliced yellow summer squash
  • 1 cup juliennned carrots
  • 1 cup fresh broccoli florets
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 3 teaspoons salt
  • 1/2 cup shredded Parmesan cheese
  • Directions

    Cook pasta according to package directions. Meanwhile, in large nonstick skillet, stir-fry shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender. Return shrimp to skillet. Drain pasta; add to skillet along with parsley, basil, and salt. Heat through. Sprinkle with Parmesan cheese.

    Get our Top Stories in Your Inbox

    Next step: Check your inbox to confirm your subscription.