Ingredients
1 lb barilla linguine with ridges
1lb medium shrimp - cleaned and deveined (no tails) sprinkled with a dash of paprika
1 meduim red pepper julienned
1 shallot chopped
1 red onion sliced
1 zuchinni julienned
2 carrots julienned
1/2 cup Chopped scallions
2 cloves garlic chopped
4 tablespoons olive oil
2 tablespoons butter
1/2 tsp red pepper flakes
salt and pepper to taste
2 tablespoons each fresh chopped parsley and basil
1/2 cup white wine
1 crushed boullion cube
Fresh parmesan cheese
Preparation
Bring a pot of salted water to a boil.
Heat a 12 inch skillet and add olive oil and butter.
Mix in carrots, peppers, shallot, and onion saute for 10 minutes then add scallions, garlic, zuchinni and red pepper flakes. Saute another 5 minutes.
Add linguine to boiling water. Cook al dente.
Add shrimp to skillet and cook until pink.
Add white wine and boullion cube let simmer 2 minutes.
Add linguine to the skillet and toss for a few minutes.
Then add salt, pepper, parsley and basil.
Sprinkle with fresh parmesan cheese.
Serve immediately.
