Linguine With Shrimp, Zucchini And Red Pepper

Instructions

1. Trim the ends from the zucchini and quarter them lengthwise. Lay the pieces on paper towels, sprinkle with salt and set aside for at least 10 minutes. This will draw out excess moisture and keep the zucchini firm when sautéed.
2. Blot the moisture from the zucchini using additional paper towels and cut them into small cubes. Set aside with the red bell pepper.
3. Put a pot of salted water on to boil for the linguine.
4. Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Stir in the garlic and cook just until fragrant, 1 minute longer.
5. Add the bell pepper and zucchini and sauté, stirring often, until the zucchini is crisp-tender, about 4 minutes. Season to taste with salt and pepper.
6. Start the linguine cooking and raise the heat on the zucchini mixture to medium-high. Drizzle with chicken broth, add the shrimp and combine.
7. Cover the pan and cook just long enough for the shrimp to turn pink and opaque, 2 to 3 minutes. Remove from the heat, taste and adjust the seasoning as needed.
8. Once the linguine is tender, drain and return it to the pan. Add the shrimp and vegetables, toss to combine and add a little extra olive oil if necessary. Serve immediately.