Garden Herb Shrimp Scampi Linguine
We would be remiss to not include a classic shrimp recipe in our favorites. But of course this dish has that Tieghan flair we have all come to love by sprucing it up with a little zucchini too.
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- 1 pound dried linguini pasta
- 4 tablespoons extra virgin olive oil
- 1 pound shrimp, peeled and deveined
- kosher salt
- freshly ground black pepper
- 2 zucchini, thinly sliced
- 1 shallot, finely chopped
- 4 tablespoon salted butter
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh thyme, chopped
- 1 pinch crushed red pepper flakes
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 lemon, zested and juiced
- 1/2 cup fresh parsley, chopped
- 1 tablespoon chives, chopped
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Season the shrimp with salt and pepper. When the oil shimmers, add the shrimp and sear on both sides until pink, about 2-3 minutes. Remove the shrimp from the skillet.
- To the same skillet, add the remaining 2 tablespoons olive oil, the zucchini, and the shallots. Season with salt and pepper and cook 5 minutes. Add the butter, garlic, thyme, and crushed red pepper flakes. Cook until fragrant, 1-2 minutes. Pour in the wine, lemon zest, and juice, and bring to a simmer. Add the shrimp and pasta, tossing to combine. If needed, thin the sauce with a little of the pasta cooking water. Remove the pasta from the heat and stir in the parsley and chives.
- Divide the pasta between plates. Top with fresh herbs. Enjoy!