Easy Healthy Shrimp and Summer Vegetable Linguine

We’ve had really odd weather in southern California so far this spring.  We seem to fluctuate suddenly between chilly rainy days and very warm (sometimes downright hot) summer-like days.  So, it’s really tough for me to plan out a full week’s menu.  I never know if I should schedule warm hearty soups or have Hubby fire up the grill.

This dish offers a bit of a compromise.  The skillet-based pasta dish feels like comfort food, yet it’s packed with fresh crisp spring and summer vegetables.  It is yet another recipe from my favorite “go to” cookbook whenever I need delicious healthy recipes, Taste of Home: Guilt Free Cooking.

It is quick and simple enough to prepare on a busy work night.  The kids loved it, and it’s Weight Watchers-friendly.

Zippy Shrimp Linguine

While pasta is cooking, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink.

Zippy Shrimp Linguine

Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.

Zippy Shrimp Linguine

Return shrimp to skillet.

Zippy Shrimp Linguine

Drain the pasta; add to skillet along with the parsley, basil and salt.

Zippy Shrimp Linguine

Spring with cheese and serve.

Easy Healthy Shrimp and Summer Vegetable Linguine
 
Cook time
Total time
 
Weight Watchers Info: 8 PointsPlus per serving. Carbohydrates: 45g per serving.
Recipe type: Main Course
Cuisine: Italian
Serves: 8
Ingredients
  • 1 package (16 ounces) linguine (we used whole wheat)
  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • ½ to 1 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1 teaspoon butter
  • 1-1/2 cups sliced zucchini
  • 1 cup sliced yellow summer squash
  • 1 cup julienned carrots
  • 1 cup fresh broccoli florets
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • ¾ teaspoon salt
  • ½ cup shredded Parmesan cheese
Instructions
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm.
  3. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender.
  4. Return shrimp to skillet.
  5. Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan.
Notes
Serving size is 1-1/2 cups.

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