VEGETABLES USED:

Zucchini, Plum Tomatoes, Garlic, Basil

INSTRUCTIONS USING PASTA NOODLES:

Sautee 2 to 4 tbsp minced garlic in evoo. Add thinly sliced small zucchini and sautee. Add 20 pieces large shelled and deveined shrimp. Cook till both sides are pink. Sprinkle pepperoncino (crushed red pepper flakes). Then add hand crushed plum tomatoes (blanched whole, cored and skin peeled off). Season with s&p. Toss cooked linguini. Serve with fresh chopped basil and shaved parmesan cheese.

INSTRUCTIONS USING ZUCCHETTI (zucchini noodles):

Sautee 2 to 4 tbsp minced garlic in evoo. Add large shelled and deveined shrimp and cook till both sides are pink (if using). Sprinkle pepperoncino (crushed red pepper flakes). Then add hand crushed plum tomatoes (blanched whole, cored and skin peeled off). Season with s&p. Toss zucchetti with the sauce. Serve with fresh chopped basil and shaved parmesan cheese.

NOTE: you can adjust the garlic and pepperoncino depending on the intensity of heat you like. The recipe above is mild.