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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
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.
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