Ingredients
The following ingredients have 6 Servings
- 1 pound 35 -40 count prawns (peeled and deveined)
- 6 cloves garlic (minced)
- 1/4 teaspoon salt
- 1/8 teaspoon plus 1/2 teaspoon crushed red pepper
- 3 tablespoons of olive oil
- 2 medium zucchini (cut in half lengthwise and then sliced)
- 1 cup halved cherry tomatoes
- 1/4 cup diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper (optional)
- 1 lb dried linguine
- 4 ounces Freshly grated Parmesan cheese
Instruction
- Combine shrimp with half of the garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.
- Cook pasta according to package directions.
- In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Cook just until fragrant, about 30 seconds.
- Add zucchini and onions and cook for 3 minutes. Remove and set aside.
- In the same pan, add the prawns and cook until they begin to turn pink.
- Return the vegetables to the pan, add linguine and tomatoes. Stir to combine and let cook for 2 - 3 more minutes or until the tomatoes are warmed. Add salt as needed.
- Top with freshly grated Parmesan cheese and serve.