Here in Missouri we’re deep in the summer heat and the garden vegetables are busting. Cool off with with a light dish that refreshes with lemon, garlic, basil, zucchini, and shrimp. The zucchini is cut into ribbons very thinly because it is only blanched with the hot pasta water rather than being cooked. While there is some prep in this dish, the payoff is worth it. Guests will eat every single bite.
- 8 oz/half pound linguine pasta
- 1 lb or more raw shrimp, shelled and deveined
- 1 bunch green onions, chopped
- 3 medium zucchini, peeled and ribboned with a mandolin or cut into matchsticks
- 1 large lemon, zest and juice
- 4-5 T quality olive oil
- 2 large garlic cloves, peeled and diced
- 4-6 large basil leaves or 1/4 C fresh basil, chopped or spiraled thinly
- a handful of grape or cherry tomatoes, halved
- 3-4 oz quality Parmesan cheese, grated or processed to pea-size bits
- 1 t salt and some freshly ground pepper
- pinch of cayenne pepper or some other Bam! if you like spicy
- ribbon the zucchini with a mandolin or cut into matchsticks; set aside in a large bowl
- shell and rinse the shrimp; place on a paper towel to absorb the water
- chop the garlic, zest and juice the lemon; set aside in a small bowl
- chop the basil and tomatoes; set aside in a small bowl
Cook the pasta al dente in a large pot. Meanwhile, heat 2 T olive oil oil and cook the green onions a minute or two. Add the shrimp and cook until just opaque. Season with the dry spices. Add the garlic, lemon zest & juice and remove from the heat.
Once the pasta is ready, place the zucchini ribbons in a large colander and dump the pasta over it to drain – the hot water will blanch the zucchini. Once drained, put it back in the pot or a large serving bowl. Toss with olive oil, shrimp, tomatoes and basil, and about 3 oz of Parmesan cheese (set aside additional cheese for final garnish). Serves 6.