“tossed” linguine
linguine al salto
4 to 6 servings
Ingredients
- Salt
- 1 pound linguine
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 medium zucchini, julienned
- 1 medium onion, thinly sliced
- 1 pound small shrimp, peeled and deveined
- ½ cup finely chopped fresh basil
- Freshly ground black pepper
Instructions
Bring a large pot of salted water to boil. Add linguine and cook until just under al dente. Drain, reserving 1 cup of the cooking liquid.
Heat oil in a large high-sided skillet over medium-high heat. Add zucchini and onion; cook, stirring occasionally, for 3 minutes. Add shrimp, stir and cook 3 minutes more. Add linguine and ½ cup of the cooking liquid. Cook, stirring occasionally, until pasta is al dente and shrimp are cooked through, about 2 minutes more. Add basil and season generously with pepper. Drizzle with oil and serve.
