Teresa's Recipes
Linguine alla Scampi e Zucchine
Journey to the heart of Italy without leaving your kitchen with this Linguine alla Scampi e Zucchine. This classic Italian dish is brimming with succulent prawns, tender zucchini, and juicy cherry tomatoes, all delicately tossed in a light basil-lemon dressing. Each mouthful harmoniously blends the sweet prawns, earthy zucchini, and the zesty undertones of the lemon. A generous dusting of Parmesan adds a final umami touch that completes the symphony of flavours. This dish is not just a meal, it's an Italian adventure on a plate.
Ingredients
- 200 grams Linguine pasta
- 2 tablespoons Olive oil
- 3 cloves, minced Garlic
- 200 grams, peeled and deveined Prawns
- 1 medium-sized, sliced Zucchini
- 200 grams, halved Cherry tomatoes
- A handful, chopped Fresh basil
- Juice of 1 lemon Lemon juice
- To taste Salt and pepper
- 50 grams, grated Parmesan cheese
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 550
- Fat: 20g
- Carbs: 70g
- Protein: 25g
- Sodium: 850mg
- Sugar: 6g
Instructions
- Fill a large pot with water and a pinch of salt, bring it to a boil. Add the linguine and cook according to the package instructions until al dente. Once cooked, drain the pasta and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until the garlic releases its aroma, about 1 minute.
- Add the prawns to the skillet and cook until they turn a beautiful pink, about 2-3 minutes per side. Once cooked, remove the prawns and set them aside.
- In the same skillet, add the sliced zucchini and halved cherry tomatoes. Sauté until the zucchini becomes tender and the tomatoes begin to burst, releasing their sweet juice, about 5 minutes.
- Return the prawns to the skillet and add the cooked linguine. Toss everything together to ensure the flavours marry together.
- Stir in the chopped basil, lemon juice, salt, and pepper. Make sure all the ingredients are evenly coated in this light dressing.
- Remove the skillet from the heat. Serve the linguine hot, garnished with a generous sprinkle of freshly grated Parmesan cheese.
Tips
- For an added kick, add a pinch of red pepper flakes along with the garlic.
- Use fresh prawns for the best flavour. If using frozen prawns, ensure they are fully thawed before cooking.
- Feel free to substitute zucchini with other vegetables like bell peppers or asparagus.