I have been making this recipe for a couple of years now. I started when Ryan and I moved into our first apartment. Each time I made this our neighbor friends came knocking on my door because they could smell it down the hall and wanted to see what it was. Who could blame them?  I mean seriously, there is shrimp that has been marinated in garlic, sweet red onion, succulent cherry tomatoes, crunchy zucchini, and pasta tossed with olive oil, oregano, basil and more garlic. It even makes a beautiful Christmas time dish because of the colors. And in the true spirit of Christmas, I double, no wait, TRIPLE dog dare ya to try and resist going back for a second helping.

Serves: 6

You will need:

• 1 lb marinated prawns (see recipe below)
• 2 zucchini, cut in half lengthwise and then sliced
• 3 garlic cloves, minced
• 15 cherry tomatoes, sliced in half
• 1/2 small red onion, diced
• 2 tablespoons of olive oil
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon crushed red pepper (optional)
• Kosher salt to taste
• 1 lb dried linguine
• Kosher salt for pasta water
• Freshly grated Parmesan cheese

1. Prepare the prawns as directed below.
2. Start a pot of water and bring to boil. Once the water is boiling, liberally add salt and then the pasta. Cook for 5-7 minutes and rinse with cold water. The pasta will not be done, it will finish cooking with the vegetables and shrimp.
3. In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Saute for 1 minute.
4. Add zucchini and onions and saute for 3 minutes. Remove and set aside.
5. In the same pan, add the prawns and cook until they begin to turn pink.
6. Return the vegetables to the pan, add linguine and tomatoes. Stir to combine and let cook for 3 more minutes adding salt as desired.
7. Top with freshly grated Parmesan cheese and serve.

For the prawns:

• 1    lb 51-60 count prawns, peeled and deveined
• 2    cloves garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1   tablespoon of olive oil

1. Combine all of the ingredients in a medium sized bowl.
2. Cover and refrigerate for 20-30 minutes