Green & Yellow Squash 'linguini' W/ Shrimp Scampi

"Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!"
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
photo by FLKeysJen photo by FLKeysJen
Ready In:
22mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
  • Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
  • To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
  • Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.

Questions & Replies

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  1. Susan G.
    There is such a variety of sizes in both summer squash and zucchini. How much is actually needed - either by weight or volume? Thanks!!
     
  2. Rebecca M.
    So, how do spiralizers work? Are they hard to use on sweet potatoes or something with firmer flesh like that? Are they a pain to clean?
     
  3. Homiski
    THE RECI PASTA TO COOK THEPE DIDN'T STATE AHEAD OF TIME OR TRY TO COOK IT IN THE PAN WITHOUT........ I PRECOOKED THE PASTA AND ADDED IT BY THE RECIPE.
     
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Reviews

  1. Mel D
    The family has been eating a low carb diet. I stumbled upon this recipe. It was quick and it was delicious. It was one of those very few times when I didn't feel like I was depriving myself. Enoy!
     
  2. Lv2cook
    My husband and I loved it and I will be making this meal again! Actually had a lot of flavor.
     
  3. DianaEatingRichly
    So great! I used a spiralizer and it made it really fast to make the noodles.
     
  4. FLKeysJen
    Outstanding! Great flavor combination, and the noodles are so much better than pasta. This will become a regular for me!
     
  5. loof751
    This dish is absolutely amazing! I loved everything about this, including how quick it is to prepare. I made this exactly as directed and would not change a thing. The herbs with the lemon and wine are delicious on the shrimp and so good on top of the squash "pasta". Healthy restaurant-quality meal, delicious and ready in minutes - just can't beat that - thanks for sharing the recipe! Made for the Best of 2012 event, recommended by JackieOhNo!
     
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Tweaks

  1. pjwilson101
    Seems like a lot of salt!
     
  2. jennabetty
    I am a cooking newbie, and this is honestly the best thing I've ever made. I adhered pretty closely to the recipe, while adding quite a lot of red pepper flakes for spice. The taste is phenomenal, made even better by the use of squash instead of pasta. My boyfriend cannot stop raving, and is "mad" at me for halving the recipe! I will definitely make this again... and again.
     
  3. candymom
    This is an excellent recipe! I only substituted oregano for the basil since that's all I had and<br/>it was really good. This is a great recipe for getting more vegetables in your diet. Thanks so much.
     

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