Juicy shrimp, ripe tomatoes and fresh zucchini make this the ultimate summer pasta. A splash of white wine and a sprinkle of Parmesan add a touch of richness to the light flavors of this dish.
In a large pot of lightly salted boiling water, cook linguine according to package directions. Drain, toss with olive oil and set aside.2.
Preheat grill or a grill pan to medium-high heat. In a large bowl, add shrimp and Italian seasoning with the olive oil and toss. Grill shrimp until pink in color (about 1-2 minutes per side), remove and set aside.3.
In large sauté pan over high heat, add butter, garlic, tomatoes, zucchini and white wine and simmer for 2 minutes. Set aside and cool to room temperature.4.
In a large mixing bowl, add the pasta, shrimp, sautéed vegetables, basil and mix. Add the Parmesan cheese, season with salt and pepper and serve.