We love zucchini all year long and this dish combines some of our favourite flavours: shrimp, sweet bell peppers, zucchini and basil pesto! A little squeeze of lemon at the end brings the whole dish together.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
170 g
Linguine
(Contains Wheat)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
1 unit(s)
Chili Pepper
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ cup
Goat Cheese
(Contains Milk)
28 g
Baby Spinach
56 mL
Cream
(Contains Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
285 g
Shrimp
(Contains Shrimp)
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Oil*
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.
Top final plates with shrimp.