Healthified Linguini with Shrimp
Cuisine: Italian
Serves: 6-8portions
a quick weeknight dish that will keep them coming back for more!!!
  • 454g dry linguine (1 package)
  • 2 pounds shrimp (raw, shelled, deveined - you can leave the tail on if you like)
  • 2 zucchini, spiralized (see above for other options)
  • ½ c olive oil
  • a handful (about ½ cup) chopped parsley
  • 2 tbsp minced garlic (about 2-4 cloves)
  • 2 tbsp capers, chopped
  • lemon zest (from about ½ a lemon) - optional but adds lots of freshness
  • sea salt and fresh black pepper (the freshness of these is really important in this dish)
  1. Boil a large pot of water; add linguini and cook according to package directions (really important to not overcook - especially in this dish)
  2. In a large fry pan, add olive oil and heat on a low heat; add garlic and cook for 2 minutes (make sure the heat is low enough that it doesn't colour.
  3. Add parsley and capers; stir
  4. Add shrimp and cook only until shrimp are pink (do not over cook or they will be rubbery!!)
  5. Add zucchini and stir to coat with everything else in pan
  6. The pasta should be cooked so add the pasta to your pan bt save 2 cups of the cooking water (see above for reasoning)
  7. Toss well; add lemon zest and a few turns of pepper; toss again
  8. Taste and add salt and more pepper to taste.
  9. Serve immediately
Recipe by Just Crumbs at