Green & Yellow Squash ‘linguini’ W/ Shrimp Scampi

Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best...

Italian

📊 Recipe Overview

⏱️

22 Total Time

👥

4 Servings

⭐⭐

medium Difficulty

📝 Description

Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best...

🥘 Ingredients

Servings:

Original: 4

4 green zucchini
3 -4 yellow squash
1 lb large shrimp, peeled & deveined
2 tablespoons olive oil, divided
4 garlic cloves, divided
2 tablespoons white wine
1/2 a lemon, juiced
2 tablespoons romano cheese, grated
red pepper flakes, to taste
2 tablespoons parsley
1 tablespoon basil
salt & pepper, to taste

📋 Instructions

Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.

👨‍🍳 Chef's Tips

Professional tips to make this recipe perfect every time!

💡 Cook pasta in well-salted water for the best flavor.
💡 Reserve some pasta water to help bind the sauce.
💡 Don't rinse pasta after cooking unless making a cold salad.
💡 Add pasta to sauce, not sauce to pasta, for better coating.

Nutrition Facts

Per Serving

Serving Size: 1 portion (4 servings per recipe)

Calories 222.3

% Daily Value*

Total Fat 9.8g 15%

Saturated Fat 1.8g 9%

Cholesterol 146mg 49%

Sodium 705.1mg 31%

Protein 20.8g 42%

Additional Nutrition

Carbohydrates 13.8

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.