Zucchini Linguini With Roasted Shrimp Recipe By Tasty Food

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Using a vegetable peeler, peel long strips from the zucchini.
• In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
• On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
• Enjoy!

ZUCCHINI SHRIMP SCAMPI RECIPE BY TASTY

Steps:

• Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
• Heat the oil over medium-high heat in a large, nonstick skillet.
• Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
• Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
• Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
• Sprinkle with chopped fresh parsley leaves and serve.
• Enjoy!

SHRIMP AND ZUCCHINI LINGUINE

Steps:

• Rinse zucchini and cut into thin slices. Peel garlic and chop finely. Rinse tomatoes, cut in half, remove seeds and slice into strips. Rinse chile pepper, cut in half, remove seeds and cut lengthwise into strips. Heat 4 tablespoons oil in a pan and saute zucchini slices in golden yellow. Saute garlic and shrimp for 1-2 minutes.
• Saute tomato and chile peppers briefly and season with salt and pepper. Meanwhile, boil linguine in plenty of salted water until al dente. Drain linguine and pour back into the pot. Add zucchini and shrimp mixtures to pasta and stir. Add 2 tablespoons olive oil and cook briefly. Season to taste with parsley, salt and pepper and serve immediately.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

CREAMY LINGUINI WITH CHICKEN, ZUCCHINI AND RED BELL PEPPER

Steps:

• Heat oil in large skillet over medium heat. Add diced zucchini, diced red pepper and minced garlic to hot oil. Season with salt and red pepper flakes. Cook, turning occasionally, until zucchini and red pepper are slightly browned on each side, about 20 minutes. Meanwhile, bake chicken in shallow glass baking dish at 350 degrees for 25 minutes and bring a large pot of generously salted water to boil. Cook pasta until al dente, about 8 to 10 minutes. Drain, and set aside. Stir 2% milk into zucchini and red pepper, and simmer until it is reduced by about half, about 10 minutes. Cut chicken into bite sized pieces. Add chicken and pasta to skillet, and stir well. Mix in 1/2 cup of parmesan cheese. Sprinkle parsley over top and toss.