Linguine With Shrimp, Zucchini And Red Pepper
This one-dish pasta dinner is made with sautéed shrimp, zucchini, red bell pepper and linguine tossed with a light and lemony sauce that's reminiscent of a vinaigrette. The dish is quick and simple to make and served with a green salad it makes a light but satisfying weeknight meal.
- 3/4 lb shrimp, peeled and deveined
- 10 ounces linguine
- 2 tablespoons butter
- 3 tablespoons extra virgin olive oil
- 1/2 cup onion, chopped
- 4 cloves garlic, very finely chopped
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 to 3 small zucchini, cut into 1/2-inch cubes
- For the sauce:
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons low-sodium chicken broth
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons sugar
- 1-1/2 teaspoons Dijon-style mustard
Make the sauce first by whisking the olive oil, chicken broth, lemon juice, sugar and Dijon-style mustard together in a medium-sized mixing bowl until the sugar dissolves. Set aside.
Bring a pot of salted water to a boil for the linguine.
Heat the butter and olive oil together in a large skillet over medium heat. Add the onion and garlic and cook until fragrant, 2 minutes. Add the shrimp and crushed red pepper flakes and cook until the shrimp turn pink, 2 to 3 minutes. Season lightly with salt and pepper. Using tongs, add the shrimp to the vinaigrette sauce, toss and cover to keep warm.
Increase the heat to medium-high. Add the red bell pepper and cook, stirring frequently, until slightly softened, 2 to 3 minutes. Add the zucchini and continue cooking until the zucchini is crisp-tender, 2 to 3 minutes more. Season to taste with salt and pepper and remove from the heat.
Cook and drain the pasta according to package directions.
Add the shrimp and vegetable mixtures, toss to combine and adjust the seasonings to taste. Serve immediately.
Makes 4 servings