SEAFOOD · SAUCEPAN

Lemon shrimp & zucchini linguine

Name: Lemon shrimp & zucchini linguine
Total time: 20 min
Yield: 2 servings
Ingredients: 160 g Dry linguine; 250 g Raw peeled shrimp; 200 g Zucchini; 1 tbsp Olive oil; 2 cloves Garlic; 0.5 Lemon; 5 g Fresh parsley; 0.25 tsp Fine salt; 0.25 tsp Black pepper

Tender shrimp and ribbons of zucchini in a light lemon sauce.

◷ 20 min estimated total♧ 2 servings

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Serves two · estimated cooking time · image for serving inspiration.

Lemon shrimp & zucchini linguine — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Cook the linguine following the pack instructions. Reserve a mug of pasta water and drain. Use thawed, drained shrimp.
02
Make zucchini ribbons with a peeler. Finely chop the garlic and parsley. Warm oil in a skillet over medium heat, add garlic and stir for 30 seconds.
03
Add the shrimp and cook for 3–5 minutes, turning, until pearly and opaque throughout. Add zucchini ribbons for the final 2 minutes.
04
Toss with the pasta, salt, pepper, lemon juice, parsley and a splash of pasta water. Divide between two bowls.

A note from the kitchen

Thaw frozen shrimp in the refrigerator, following the label. Cook until pearly and opaque throughout.

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