Printable | Taste of Home

Zippy Shrimp Linguine

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

Printed from tasteofhome.com Oct 11, 2008

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Zippy Shrimp Linguine cont.

1/2 cup shredded Parmesan cheese

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.