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Zippy Shrimp Linguine Recipe

Zippy Shrimp Linguine Recipe

"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. YIELD: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


  • 1. Cook pasta according to package directions.
  • 2. 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.
  • 3. 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 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.

Reviews for Zippy Shrimp Linguine

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ReinaW User ID: 5847841 230047
Reviewed 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 User ID: 98494 146662
Reviewed 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 User ID: 1213381 79920
Reviewed Nov. 4, 2009

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

Garo User ID: 1084869 79918
Reviewed Feb. 8, 2009

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

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