Zucchini Linguini with Shrimp and Creamy Garlic Sauce

by Alex Cogen
Zucchini Linguini with Shrimp and Creamy Garlic Sauce - Texas Hill Country Olive Co.

This zucchini linguine recipe is about to change your life! Not to be mistaken for a linguini made out of zucchini noodles, this dish is made with a combination of delicious linguini noodles, zucchini strips, shrimp, and a whole lot of garlic!

But no garlic powder here! Not only do we use fresh cloves in this recipe, but we add our Sicilian Infused Olive Oil. Sure, we love extra-virgin olive oil in pasta as much as the next person, but this garlic and herb-infused oil is the perfect addition to pack even more flavor into your pasta!

Besides being absolutely delicious, this linguini dish is incredibly easy to make. So get to cooking and bon appetite! 

Zucchini Linguini with Shrimp and Creamy Garlic Sauce


  • 4 medium zucchini, cut into strips
  • 8 oz (225g) linguini pasta
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons Sicilian Infused Olive Oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese or pecorino cheese
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Red pepper flakes (optional, for a bit of heat)


  1. Prepare the Zucchini Linguini: Using a spiralizer or a vegetable peeler, cut the zucchini into thin, long strips resembling linguini noodles. Set the zucchini linguini aside.

  2. Cook the Linguini: Bring a large pot of salted water to a boil. Add the linguini pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.

  3. Sauté the Shrimp: In a large skillet, heat 1 tablespoon of Sicilian Olive Oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.

  4. Prepare the Creamy Garlic Sauce: In the same skillet, add the remaining 1 tablespoon of sicilian infused olive oil. Add the minced garlic and sauté on medium heat for about 1 minute until fragrant.

  5. Add Cream and Broth: Pour in the heavy cream and chicken or vegetable broth. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally.

  6. Thicken the Sauce: Gradually stir in the grated Parmesan cheese and let the sauce simmer for 2-3 minutes until it thickens slightly. Stir in the fresh lemon juice for a bright and zesty flavor. Season with salt and pepper to taste. If desired, add red pepper flakes for a bit of heat.

  7. Combine the Ingredients: Add the cooked zucchini linguini and sautéed shrimp to the creamy garlic sauce in the skillet. Gently toss everything together until the zucchini and shrimp are evenly coated with the sauce.

  8. Serve: Transfer pasta to large bowl or individual bowls/plates to serve. Garnish with chopped fresh parsley for a burst of freshness and a pop of color.

Optional additions: You can add halved cherry tomatoes or sautéed mushrooms to this dish for some extra flavor and texture.

Time to Enjoy!

We hope you love your new favorite pasta dish! Next time you're thinking about making boring pasta, opt for this recipe instead! It's not only delicious but oh so easy to make.

Not a fan of shrimp or seafood? Sub it for Italian sausage or chicken breast! Both are delicious alternatives.

Looking for other ways to use your Sicilian Infused Olive Oil? Try this delicious rack of lamb or another wonderful pasta, a cavatappi with asparagus and cherry tomatoes.

We hope you love this zucchini linguini! Click below to download your very own copy of the recipe.

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