Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 ounces $6.00
• De Cecco No. 7 Linguine

  6 ounces $2.99
• Squash Yellow

  12 ounces $1.29
• Fresh Organic Lemon - Each

  1 $2.00
• Garlic

  3 cloves $0.99
• Parsley

  1/4 cup chopped, plus more for serving $1.89
• Extra-virgin olive oil

  2 tablespoons
• Crushed red pepper flakes

  1/4 teaspoon, or to taste
• Kosher salt

  as needed
• Black pepper

  as needed

Instructions

1. Bring a large pot of well-salted water to a boil. Meanwhile, pat the shrimp dry; slice the yellow squash into thin half-moons; mince the garlic; chop the parsley; and zest and juice the lemon.
2. Cook the linguine until just shy of al dente according to the package directions, about 8–10 minutes. Reserve 1 cup pasta water, then drain.
3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the squash, season with salt and pepper, and sauté until golden but still firm, 4–5 minutes; transfer to a plate.
4. Add the remaining tablespoon of oil to the skillet. Add the shrimp, season lightly with salt and pepper, and sauté for about 1 minute per side. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant.
5. Add the linguine, squash, lemon zest, 2 tablespoons lemon juice, and 1/2 cup reserved pasta water. Toss over medium heat for 1–2 minutes until the sauce lightly coats the noodles and the shrimp are opaque and cooked through; add more pasta water if needed.
6. Remove from the heat and fold in the chopped parsley. Taste for salt, pepper, lemon, and chile, then twirl into two shallow bowls and finish with extra parsley.