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Shrimp Linguine with Zucchini and Tomatoes

A quick and easy shrimp linguine loaded with garlic, olive oil, oregano, zucchini, tomatoes and crushed red peppers. A great shrimp recipe for summer!
5 from 2 votes
Prep Time 35 mins
Cook Time 15 mins
Total Time 50 mins
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 551 kcal



  • 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


  • Combine shrimp with half of the garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.
  • Cook pasta according to package directions.
  • 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.
  • Add zucchini and onions and cook for 3 minutes. Remove and set aside.
  • In the same pan, add the prawns and cook until they begin to turn pink.
  • 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.
  • Top with freshly grated Parmesan cheese and serve.


Nutrition facts for estimation purposes only.


Calories: 551kcalCarbohydrates: 47.8gProtein: 61.4gFat: 13gSaturated Fat: 4gCholesterol: 549mgSodium: 517mgFiber: 1.4gSugar: 2.4g
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Keywords: pasta, seafood, shrimp, tomatoes, zucchini