Linguine with shrimp zucchini and cherry tomatoes

Cooking

Boil water. Add 1 teaspoon salt.

Throw in the shrimp in the shell .

After 3 minutes take them out using a spoon with holes and throw some cold water on them to stop them cooking.

Now, take your time to remove the head if you got them whole,  peel them if you got them in the shell and de-vein them if they weren't by the store.

You want to keep the little tail for presentation.

I personally get them whole as it gives more taste to the water and the recipe but some people like my wife get disgusted by the work involved.

When you are done.

Boil the water again and throw 1/2 tablespoon of salt for each gallon.

Throw in the linguine and start counting 10 minutes.

In a large frying pan throw in the olive oil and butter immediately add the garlic when it is cold along with the parsley and leave it at medium heat for 4 minutes.

After that throw in the tomatoes for 3 minutes.

Then throw in the zucchini for 2 minutes.

By now you should have 9 minutes so 1 minute left.

Take the shrimp and throw them into the mixture.

Fix the mixture with salt and pepper.

By now your pasta is ready, drain it while keeping 1 cup of pasta / shrimp water.

Throw the pasta into the frying pan and flip everything around.

Make sure to get it all over the kitchen, the stove and get some on the floor

so you can slip on it and have your wife tell you that you are a mess of a cook.

If you want more sauce, throw some pasta water.

1 minute just to warm up the shrimp to the sauce temperature.

When you are done sprinkle some parsley for decoration, you can drizzle some lemon if you want. But it is good to go.

Nothing exceptional but a very nice shrimp pasta recipe which will make you feel like you are in a decent seafood restaurant.