Ingredients
8 ounces uncooked linguine1 small zucchini, quartered and sliced1 cup julienned carrots1 small onion, chopped1 tablespoon olive oil1 garlic clove, mincedDash crushed red pepper flakes1 cup heavy whipping cream1/2 cup grated Parmesan cheese2 tablespoons butter1/2 teaspoon salt1/8 teaspoon pepper1 pound cooked medium shrimp, peeled and deveined2 plum tomatoes, chopped1 can (6 ounces) crab, drained4 ounces imitation crabmeat, chopped3 green onions, sliced
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute the zucchini, carrots and onion in oil until crisp-tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in the cream, cheese, butter, salt and pepper.
Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Add the shrimp, tomatoes, crabmeat and green onions. Drain linguine; toss with shrimp mixture.
