Zucchini, Shrimp and Lemon Linguine

• Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Core, then cut pepper into 1/2-inch pieces.
• Zest, then juice half the lemon (use same for 4 ppl). Cut remaining lemon into wedges.
• Peel, then mince or grate garlic.
• Thinly slice chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
• Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
• Remove from heat, then transfer shrimp to a plate.

• Reheat the same pan over medium-high.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini and peppers. Season with garlic salt and pepper.
• Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
• Add garlic and 1/2 tsp (1 tsp) chilies. (NOTE: Reference heat guide.)
• Cook, stirring often, until fragrant, 1-2 min.

• Remove the pan with veggies from heat, then add spinach, pesto, cream, goat cheese, lemon zest and 1/2 tbsp (1 tbsp) lemon juice.
• Season with pepper, then stir until spinach wilts, 1-2 min. Set aside.

• Add veggies and sauce, reserved pasta water, half the Parmesan and 2 tbsp (4 tbsp) butter to the pot with linguine. Season with salt and pepper, then toss to combine.
• Divide zucchini and lemon linguine between bowls.
• Sprinkle with remaining Parmesan.
• Squeeze a lemon wedge over top, if desired.
• Sprinkle with any remaining chilies, if desired.

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 

While the linguine boils, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Reuse the same pan to cook veggies in step 4.