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Zippy Shrimp Linguine
SUBMITTED BY:
Jackie Selover
"'I won a community recipe contest several years ago with this spicy dish,' relates Jackie Selover of Sidney, Ohio. 'I make it often for my family, but it's pretty enough to serve guests.' Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful."
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (16 ounce) package linguine
1 pound large uncooked shrimp, peeled and deveined
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon butter
1 1/2 cups sliced zucchini
1 cup sliced yellow summer squash
1 cup julienned carrots
1 cup fresh broccoli florets
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3/4 teaspoon salt
1/2 cup shredded Parmesan cheese
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DIRECTIONS
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender. Return shrimp to skillet. Drain the pasta; add to skillet along with the parsley, basil and salt. heat through. Sprinkle with Parmesan cheese.
FOOTNOTE
Nutritional Analysis: One serving (1-1/2 cups) equals 312 calories, 7 g fat (2 g saturated fat), 73 mg cholesterol, 407 mg sodium, 45 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable, 1 fat.
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REVIEWS
Reviewed on Jan. 16, 2008 by
MTIETEMA
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MTIETEMA
Jan. 16, 2008
Outstanding quick meal that went over well with the whole family! Garlic and shrimp...proof that God loves us!
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1 user found this review helpful
Outstanding quick meal that went over well with the whole family! Garlic and shrimp...proof...
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Reviewed on Sep. 10, 2007 by
Evey
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Evey
Sep. 10, 2007
Everything was great but I used whole wheat pasta and the noodles were dry even with extra oil.
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1 user found this review helpful
Everything was great but I used whole wheat pasta and the noodles were dry even with extra oil.
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Reviewed on Apr. 16, 2007 by katejags
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katejags
Apr. 16, 2007
This was FANTASTIC. It was actually one of the best things I think I've ever cooked and it was SO EASY. I made a few changes though. Being a bit of a health nut, I halved the pasta and used whole grain instead. I also doubled the garlic and the veggies, except for the carrots which I didn't use at all. Other than that, it was amazing and we will definitely be using this recipe at least a few times a month. Thanks for such a great recipe Jackie!
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1 user found this review helpful
This was FANTASTIC. It was actually one of the best things I think I've ever cooked and it...
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Reviewed on Jun. 25, 2007 by
dandan14
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dandan14
Jun. 25, 2007
Very tasty. I used chicken and rotini pasta instead, and it was a very good meal.
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0 users found this review helpful
Very tasty. I used chicken and rotini pasta instead, and it was a very good meal.
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