lemon shrimp linguine

• 8 oz/half pound linguine pasta
• 1 lb or more raw shrimp, shelled and deveined
• 1 bunch green onions, chopped
• 3 medium zucchini, peeled and ribboned with a mandolin or cut into matchsticks
• 1 large lemon, zest and juice
• 4-5 T quality olive oil
• 2 large garlic cloves, peeled and diced
• 4-6 large basil leaves or 1/4 C fresh basil, chopped or spiraled thinly
• a handful of grape or cherry tomatoes, halved
• 3-4 oz quality Parmesan cheese, grated or processed to pea-size bits
• 1 t salt and some freshly ground pepper
• pinch of cayenne pepper or some other Bam! if you like spicy

Preparation:

• ribbon the zucchini with a mandolin or cut into matchsticks; set aside in a large bowl
• shell and rinse the shrimp; place on a paper towel to absorb the water
• chop the garlic, zest and juice the lemon; set aside in a small bowl
• chop the basil and tomatoes; set aside in a small bowl

Cooking:

Cook the pasta al dente in a large pot. Meanwhile, heat 2 T olive oil oil and cook the green onions a minute or two. Add the shrimp and cook until just opaque. Season with the dry spices. Add the garlic, lemon zest & juice and remove from the heat.

Once the pasta is ready, place the zucchini ribbons in a large colander and dump the pasta over it to drain – the hot water will blanch the zucchini. Once drained, put it back in the pot or a large serving bowl. Toss with olive oil, shrimp, tomatoes and basil, and about 3 oz of Parmesan cheese (set aside additional cheese for final garnish). Serves 6.