12 ounces linguini
1 tablespoon olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 small zucchini, cut into 1/4-inch pieces
1 small yellow squash, cut into 1/4-inch pieces
1/4 teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
2 small plum tomatoes
1/2 cup kalamata olives, coarsely chopped
1 1/2 cups marinara sauce, heated
Cook linguini in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl.
Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olives and marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.
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