Ingredients:

  • 1 lb linguine
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/4 cup fresh lemon juice
  • 1/2 cup reserved pasta water
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of the pasta water before draining.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until opaque and golden. Remove shrimp to a plate.
  3. In the same skillet, add the remaining tablespoon of olive oil. Sauté bell peppers and zucchini for 3-4 minutes until edges soften but centers remain crisp.
  4. Stir in the diced shallots, minced garlic, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Add the halved cherry tomatoes, lemon juice, and reserved pasta water to the skillet. Bring to a simmer.
  6. Toss in the cooked pasta and seared shrimp. Stir in the Parmesan cheese and fresh parsley, tossing until the sauce emulsifies into a velvety glaze.