Lemon Shrimp Linguini

Lemon Shrimp Linguini 


  • 2 Large Lemons
  • Whole Wheat Linguini
  • 1-2 (depending on size) Green Zucchini
  • 1-2 Yellow Zucchini/Squash
  • 1 Bag of Spinach
  • 4 Garlic Cloves
  • Salt, Pepper, Crushed Red Pepper
  • Half Pound of Peeled, Uncooked Shrimp
  • Approx 2 Tablespoons of Extra Virgin Olive Oil
  • Approx 1 Cup of Chicken Broth
  • Parmesan Cheese Blend
  • Generous Handful of Cherry Tomatoes
  • Fresh Basil Leaves 

Cook the whole wheat linguini according to the package. Meanwhile, heat the EVOO (about 2 coats of the pan) in a large saucepan over medium heat until it starts to smoke. Add the garlic (chopped) and a pinch of salt and pepper and stir for about a minute. Add the veggies (zuc, squash, spinach) and a pinch of crushed red pepper. 

Continue to stir vegetables every few minutes, and remove the tails from the shrimp and set aside. Cut both lemons in half and squeeze into veggie mixture. Be sure to cover the lemon with your hand so the seeds do not go into the pan. Stir and pour in the chicken broth. Let simmer for about 5 minutes. 

Slice cherry tomatoes in half and add to veggie mixture along with linguini and shrimp. Continue to stir and cook for 5 to 6 minutes or until shrimp turns pink. 

Add about a teaspoon of chopped basil and stir. Once mixed, pour entire mixture into a bowl. 

Top the bowl with another pinch of salt, pepper, and a thin layer of cheese. Garnish with left over basil. Serve with a side of garlic bread. Enjoy! 

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