St. Lucifer Shrimp, Zucchini & Linguini

St. Lucifer Shrimp, Zucchini & Linguini


  • 1 pound linguine
  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 2 small zucchinis, cut into ½” slices, then halved
  • 4 tablespoons unsalted butter
  • 5 garlic cloves, minced
  • 1/4 teaspoon St. Lucifer Habanero Table Spice
  • 1/2 lemon, zest
  • 1/2 lemon, juiced
  • 1 cup of pasta water
  • 1/2 teaspoon of kosher salt, for seasoning
  • 1/4 teaspoon of black pepper, for seasoning


  • Cook pasta in boiling, well salted water until al dente, following package instructions if needed. Drain, keeping 1 cup of the pasta water.
  • Add pasta back to pot with 1/3 cup of the reserved pasta water. Stir so water coats the pasta, cover and set aside.
  • Add 2 tablespoons of olive oil to a large sauté pan over medium-high. Heat for 3 minutes. Oil should shimmer.
  • Add zucchini, along with salt and pepper and cook for 3 minutes a side, making sure oil has coated all pieces. Zucchini should be brown on both sides when finished.
  • Lower the heat to medium and add butter, remaining olive oil, shrimp, garlic and St. Lucifer Habanero Table Spice Sauté for about 4 minutes or until garlic starts to brown and shrimp starts to turn pink. Stirring constantly.
  • Add more pasta water as needed ¼ cup at a time, lemon zest and lemon juice.
  • Add pasta, parsley and cook for 2-3 minutes or until heated through, tossing constantly.
  • Remove from heat and cover for amount 5 minutes, so sauce can absorb into the pasta.
  • Serve with grated parmesan and more St. Lucifer Habanero Table Spice to taste.

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