Prep Time 35 minutes, Cook Time 15 minutes, Total Time 50 minutes

Ingredients (6 servings)

  • 1 pound 35 -40 count prawns peeled and deveined
  • 6 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon plus 1/2 teaspoon crushed red pepper
  • 3 tablespoons of olive oil
  • 2 medium zucchini cut in half lengthwise and then sliced
  • 1 cup halved cherry tomatoes
  • 1/4 cup diced red onion
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper optional
  • 1 lb dried spaghetti or linguini
  • 4 ounces Freshly grated Parmesan cheese

Instructions

  1. Combine shrimp with half of the garlic, 1/8 teaspoon crushed red pepper and 1 tablespoon olive oil. Cover and refrigerate for 30 minutes.
  2. Cook pasta according to package directions.
  3. In a large skillet over medium heat, heat olive oil. Add oregano, basil, crushed red pepper (if using) and garlic. Cook just until fragrant, about 30 seconds.
  4. Add zucchini and onions and cook for 3 minutes. Remove and set aside.
  5. In the same pan, add the prawns and cook until they begin to turn pink.
  6. Return the vegetables to the pan, add linguine and tomatoes. Stir to combine and let cook for 2 – 3 more minutes or until the tomatoes are warmed. Add salt as needed.
  7. Top with freshly grated Parmesan cheese and serve.

Nutrition

Calories: 551kcal | Carbohydrates: 47.8g | Protein: 61.4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 549mg | Sodium: 517mg | Fiber: 1.4g | Sugar: 2.4g