Shrimp Pasta With Summer Vegetables

Jumbo shrimp scampi and linguini with basil on white plate

Ingredients (Serves 4)

16 shrimp (peeled and deveined)

1 large zucchini (diced)

1 lb medium sized heirloom tomatoes

1 lb spaghetti pasta

1/3 c white wine

1/4 c chick peas

2 Tbsp butter

1 clove garlic (sliced thin)

1 can artichokes (cut in half lengthwise)

Olive oil

Salt and pepper to taste


Begin by bringing a large pot of water to a boil with three tablespoons of salt and one tablespoon of olive oil. Cook the pasta in the salted water for eight to 10 minutes. While this is happening, gently roast the tomatoes in a 325-degree oven. After about five minutes, the skin will blister. Remove them from the oven and peel away the skin, then return them to the oven for another 15 minutes.

At this point, the pasta should be ready. Drain the pasta and run cold water over it. Set aside until you’re ready to assemble the dish. In a large sauté pan or a two-inch deep roasting pan, heat two tablespoons of olive oil. Season the shrimp and sear on each side for one minute. Once you’ve finished searing the second side, add the garlic and toast in the pan for one minute. Now you can add all the other vegetables. Deglaze the pan with the white wine and let it reduce for about one minute, add the butter and the pasta and stir gently.

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