“Shrimp and zucchini linguine in garlic-white wine sauce delights!”
A delicious and light pasta dish featuring shrimp and zucchini tossed in a flavorful garlic-white wine sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Low Calorie
Ingredients
Scale
- 8 oz linguine
- 1 lb shrimp, peeled and deveined
- 2 medium zucchinis, spiralized or sliced
- 4 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Cook the linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Pour in the white wine and let it simmer for a few minutes to reduce slightly.
- Add the zucchini to the skillet and cook for an additional 2-3 minutes until tender.
- Toss the cooked linguine with the shrimp and zucchini mixture. Season with salt and pepper.
- Garnish with fresh parsley and serve with Parmesan cheese if desired.
Notes
- For a gluten-free option, substitute linguine with gluten-free pasta.
- Adjust the amount of garlic according to your taste preference.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg