This is my design.
I was trolling the interweb looking for a variation on a theme as I’ve already posted a recipe in the same ballpark as this. However, I came across one but I didn’t have everything it listed as ingredients and I like to reduce sodium as much as possible. Sooo, after fiddling around with it this is what I came up with. Total prep time is around 30 minutes and it makes two servings which translates to one hot fresh meal and one really awesome leftover for the fridge!
Shrimp Linguine in Mushroom Zucchini Sauce
- 2 Tablespoon extra virgin olive oil, divided
- 2 Tablespoons butter, divided
- 8-10 jumbo raw shrimp, peeled and deveined
- garlic powder and pepper to taste
- 8oz sliced fresh mushrooms
- 1 small shallot, chopped
- 1/2 zucchini, sliced in half then into half moons
- 3 cloves garlic, minced
- 1-1/4 cups low sodium chicken broth
- 3 nests of fresh Oliverie linquine
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup fresh basil chopped and packed
- juice from 1/2 lemon
- splash of sherry
- Heat 1 Tablespoon extra virgin olive oil in a large saute pan over medium-high heat. Pat shrimp dry then season on both sides with garlic powder and pepper. Add to skillet then saute until pink on both sides and just barely cooked through, about 1 minute per side. Remove to a plate then set aside.
- Heat remaining Tablespoon extra virgin olive oil and 1 Tablespoon butter in skillet then add mushrooms and shallots. Saute until mushrooms are deep golden brown, 7-8 minutes then add zucchini and garlic then saute until zucchini are just starting to turn tender. Add chicken broth and sherry then turn heat up to high and boil until broth has reduced by 1/2.
- Meanwhile, bring a large pot of water to a boil then add linguine as directed. Drain then set aside.
- Once broth has reduced, remove skillet from heat then add pasta, parmesan cheese, basil, lemon juice, and remaining 1 Tablespoon butter and then toss until combined. Add shrimp then toss to heat through and serve.