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Zippy Shrimp Linguine

"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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 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


  • 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.
Nutrition Facts
1-1/2 cups: 312 calories, 7g fat (2g saturated fat), 73mg cholesterol, 407mg sodium, 45g carbohydrate (0 sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
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Average Rating:
  • ReinaW
    Jul 23, 2015

    In the first bite, my husband called is restaurant quality! We really enjoyed this one and will surely make it again! Next time, I will try Gluten free pasta!

  • hwalling
    Jul 7, 2010

    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.

  • anneliz
    Nov 4, 2009

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

  • Garo
    Feb 8, 2009

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

  • cnshumate
    Jul 28, 2007

    No comment left