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+ servings

Zucchini with Shrimp

Course Main Course
Cuisine American
Keyword Zucchini with Shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 565kcal


  • 8 ounce linguine pasta, dry
  • 1 1/2 tablespoon olive oil
  • 12 ounce shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 4 medium zucchini
  • 2 cup corn, canned
  • 1 1/2 cup green peas, frozen
  • 4 fl oz cooking wine, white
  • 2 tablespoon butter, unsalted
  • 2 tablespoon lemon juice
  • 1/4 cup basil, fresh

Serve With

  • 4 medium kiwi


  • Cook pasta as directed on package; drain, rinse, and set aside.
  • Heat oil in a large skillet over medium heat. Season shrimp with 1/8 teaspoon each of salt and pepper and toss into hot skillet. Cook approximately 3 minutes or until shrimp turns pink, flipping over once halfway through. Remove from skillet and set aside.
  • Dice zucchini. Add to the skillet along with the corn and the peas. Cook and stir for about 5 minutes, until lightly browned and the zucchini is crisp-tender.
  • Add cooking wine and butter to skillet; toss all ingredients together to coat. Return shrimp to skillet until warm, approximately 1 minute. Remove from heat.
  • Stir in lemon juice, roughly torn basil leaves, and remaining salt and pepper.
  • Serve over pasta with sliced kiwi on the side.


Calories: 565kcal | Carbohydrates: 79g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 657mg | Fiber: 10g | Sugar: 18g