Des

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Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

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Shrimp Linguine with Zucchini and Tomatoes

This Shrimp Linguine with Zucchini and Tomatoes is the ultimate summer pasta! Pretty enough for a special occasion, easy enough for weeknight dinner. 

You guys, this is my absolute favorite pasta to make during the summer. I’ve been making it since I was a teenager. It is so easy. So flavorful and absolutely perfect for a summer dinner out on the patio.

It is light yet filling. There is shrimp, red onion, tomatoes, zucchini, crushed red peppers and loads of garlic. I could eat this pasta every day, friends. Seriously.

Overhead photo of shrimp linguine

What ingredients do you need to make shrimp linguine?

I have tried this shrimp linguine with many different veggies over the years, but the combo that I always come back to is zucchini and tomatoes. They just keep it so light and fresh!

Overhead photo of ingredients needed to make shrimp linguine.

SHRIMP: Shrimp is measured in how many there are per pound.  For this recipe  I use  35 – 40 count shrimp which means that there are about 35 – 40 per pound.  This size is considered “medium”. You’re going to want to make sure they are peeled and deveined.

DES’ TIP: You can use fresh or previously frozen shrimp for this. I like ti buy shrimp labeled “easy peel” this means that it has already been deveined and it makes cooking with shrimp so much easier!

ZUCCHINI: One or two medium sized zucchini is perfect for this recipe. If they are particularly large one is enough.

CHERRY TOMATOES: I recommend cutting them in half to make it easier to eat in this pasta.

RED ONION

OLIVE OIL

GARLIC: The garlic in this dish is a must! You’ll need some to marinate the shrimp as well as to cook with the veggies. The recipe calls for 6 cloves, feel free to use more you like!

DRIED BASIL AND OREGANO: I prefer to use dried in this recipe because they end up being cooked for several minutes with the vegetables. If you want to add fresh chopped basil over the top of the finished pasta, that would add an extra burst of summer flavor.

CRUSHED RED PEPPER: This adds a little kick to the dish. Use as little or as much as you like. If you are serving people who are sensitive to heat, just put some on the table to add after for those that want  to.

DRIED LINGUINE:  Linguine is my pasta of choice for this recipe however, any long noodle will work.

SALT: Don’t forget to season your pasta water too!

PARMESAN: Plenty of freshly grated Parmesan (no canned stuff here!)  over the top at serving is a must! 

How do you make Shrimp Linguine?

One of the things I love about the dish is how quickly it comes together. I do recommend allowing the shrimp to marinate for about 30 minutes  before cooking. That being said, if you’re short on time a quickly toss the shrimp with the marinade mixture right before you start your noodles. It’ll still give them great flavor.

Step by Step photos showing how to make shrimp linguine.

STEP #1: Combine the shrimp with olive oil, garlic, salt and crushed red pepper. Cover and refrigerate for 30 minutes.

STEP #2: Cook pasta according to package directions.

STEP #3: In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Cook just until fragrant, about 30 seconds.

STEP #4:  Add zucchini and onions and cook for 3 minutes. Remove and set aside.

STEP #5: In the same pan, add the prawns and cook until they begin to turn pink. About 3 – 5  minutes.

STEP #6: Return the vegetables to the pan, add in the linguine and  tomatoes.

DES TIP: Adding the tomatoes at the end is one of the keys to this recipe, If added too early, they get soft, lose their shape and make more of a tomato sauce. Added at the end, they hold their shape but are still tender and juicy.

This Shrimp Linguine recipe really is one of my all time favorite dishes. My family loves it too. Give it a try this summer, I’m sure you’ll love it! Pair it up with a fresh garden salad and the best and easiest garlic bread.

Overhead photo of shrimp linguine in a cast iron skillet.

Looking for more shrimp recipes? Here are some of my most popular:

Air Fryer Fried Shrimp

Shrimp and Pork Wontons

Popcorn Shrimp Recipe

Shrimp Tacos Recipe

Shrimp Boil Recipes

Note: This post was originally published in 2008. It was updated with  new photos, step by step instructions, recipe modifications and nutrition information in 2021.

Shrimp Linguine with Zucchini and Tomatoes Recipe

Serves 6 Prep Time: Cook Time:
5 based on 1 reviews

Ingredients:

  • 1 pound 35 -40 count prawns, peeled and deveined
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon plus 1/2 teaspoon crushed red pepper
  • 3 tablespoons of olive oil
  • 2 medium zucchini, cut in half lengthwise and then sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper (optional)
  • 1 lb dried linguine
  • 4 ounces Freshly grated Parmesan cheese

Instructions

1

Combine shrimp with half of the garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.

2

Cook pasta according to package directions.

3

In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Cook just until fragrant, about 30 seconds.

4

Add zucchini and onions and cook 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 2 - 3 more minutes or until the tomatoes are warmed. Add salt as needed.

7

Top with freshly grated Parmesan cheese and serve.

Notes

Nutrition facts for estimation purposes only.

Nutrition information

Calories: 551 , Total Fat: 13g , Saturated Fat: 4g , Cholesterol: 549mg , Sodium: 517mg , Carbohydrates: 47.8g , Fiber: 1.4g , Sugar: 2.4g , Protein: 61.4g

Leave a Comment

  • Reply
    Jimmy Gallagher
    July 14, 2021 at 5:41 pm

    Wow! This is a truly amazing recipe and it was delicious. I don’t eat like using the small shrimp so I used 1 pound of 13-15’s and it was a delightful treat!

    • Reply
      Deseree
      July 14, 2021 at 9:02 pm

      Glad you enjoyed it, Jimmy! I bet it was great with bigger shrimp too! I have some in the freezer, I should try that next time :)

  • Reply
    Britny
    June 12, 2012 at 3:38 pm

    I am definitely making this for dinner tonight and I can’t wait! I have tried many of your recipes and you’ve NEVER steered me wrong, my husband thinks I am amazing in the kitchen and I owe it to you! :)

  • Reply
    Taylor
    January 29, 2010 at 10:44 am

    oh. my. gosh.

    that sounds INCREDIBLE!

  • Reply
    shannon
    December 4, 2008 at 1:26 pm

    Ohh, that looks so good. Shrimp is the love of my life!

  • Reply
    Mom
    December 4, 2008 at 1:24 pm

    I

  • Reply
    Robyn
    December 3, 2008 at 8:53 pm

    All in favor of Deseree cooking Christmas dinner …….say I….!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.