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Zippy Shrimp Linguine

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 (Help)

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Original Recipe Yield 8 servings

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

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.

Footnotes

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.