Home > Main Courses, Vegetarian > Did you hear the one about the Linguine, the Shrimp and the Zucchini?

Did you hear the one about the Linguine, the Shrimp and the Zucchini?

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Q: Why do people in small, peaceful towns still lock their car doors?

A: So nobody sneaks a zucchini into their car.

Yep, it’s zucchini season and the buggers are taking over neighborhoods.  People distraught with overflowing produce, are finding ways to use the squash like no other.  They are putting them in breads, muffins, stir-frys, appetizers, stuffing them, grilling them..it’s just culinary chaos.

Here is a quick, easy recipe that I have been cooking for quite a while that makes use of these fast growing green beauties.  It’s a variation on a recipe by Jeff Smith aka “The Frug”.

linguine with sauteed zucchini

Linguine with Shrimp and Sauteed Zucchini
Serves 6


  • 1/2 pound fresh medium shrimp, peeled
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 3/4 pound or more green zucchini, julienned (2 inches by 1/4 inch)
  • 1 cup fresh tomato sauce
  • 3/4 pound dried linguine
  • Freshly grated Parmesan to taste
  1. Heat a large pot of lightly salted water to a boil for the pasta.
  2. Place the peeled shrimp in a small bowl and season with salt and pepper to taste and 1 tablespoon of the oil.
  3. Grill the shrimp over high heat about 1 minute per side, until opaque and lightly charred. (Do not overcook or they will be rubbery)
  4. Heat a medium-size frying pan with the remaining 2 tablespoons of oil, the garlic, and the zucchini.  Saute until the zucchini is tender.
  5. Add the tomato sauce and bring to a simmer.
  6. Add salt and pepper if needed.
  7. Cook the pasta al dente, drain, and return to pot.
  8. Add the grilled shrimp to the simmering sauce and cook for 1 minute.
  9. Toss sauce with the drained pasta and serve with Parmesan cheese.

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