Description
A creamy and flavorful shrimp and zucchini linguine dish that’s quick to prepare and perfect for any weeknight dinner.
Ingredients
Scale
- 8 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Cook the linguine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
- Add shrimp and cook until pink, about 3 minutes per side. Remove shrimp and set aside.
- In the same skillet, add zucchini and cook until tender, about 5 minutes.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted.
- Return shrimp to the skillet and add cooked linguine. Toss to coat evenly.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- For a lighter version, replace heavy cream with half and half.
- Add red pepper flakes for a spicy kick.
- Use freshly grated Parmesan for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg