Garden Herb Shrimp Scampi Linguine

6 people
Prep Time:
00h 10
Cook Time:
00h 20

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.

You can view this recipe on Tieghan Gerard's website - Half Baked Harvest

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Ingredients and Method


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide the pasta between plates. Top with fresh herbs. Enjoy!