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Zippy Shrimp Linguine Recipe

Zippy Shrimp Linguine Recipe photo by Taste of Home

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"I won a community recipe contest several years ago with this spicy dish," relates Jackie Selover of Sidney, Ohio. "I make it often for my family, but it's pretty enough to serve guests." Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Zippy Shrimp Linguine Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

5 15 20

Ingredients

1 package (16 ounces) linguine
1 pound uncooked large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 to 1 teaspoon 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 julienned carrots
1 cup fresh broccoli florets
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3/4 teaspoon salt
1/2 cup shredded Parmesan cheese

Directions

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

Nutritional Analysis: One serving (1-1/2 cups) equals 312 calories, 7 g fat (2 g saturated fat), 73 mg cholesterol, 407 mg sodium, 45 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Zippy Shrimp Linguine in Light & Tasty June/July 2004, p52

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Zippy Shrimp Linguine

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Reviewed on Jul. 07, 2010 by hwalling

I added 1 cup of evaporated milk and 1/2 cup of grated parmesan cheese to thicken it, to the shrimp and veggies. After adding the pasta I added the parsley, basil, and 1 Tablespoon fresh thyme. I served it with shredded parmesan cheese.

Reviewed on Nov. 04, 2009 by anneliz

everyone loves it. If making it for the kids I go light on the red pepper.

Reviewed on Feb. 08, 2009 by Garo

Terrific dish. A big hit with my husband and made enough for leftovers--even better!