Saint Lucifer Shrimp and Zucchini Scampi Linguini


  • 8 oz. linguine

  • 3 tablespoons extra virgin olive oil, divided

  • 1 lb. large shrimp, peeled and deveined

  • 2 small zucchinis, cut into ½” slices, then halved

  • 4 tablespoons unsalted butter

  • 5 garlic cloves, minced

  • 1/4 teaspoon St. Lucifer Habanero Table Spice #11

  • 1/4 cup fresh parsley, chopped coarsely

  • 1/2 lemon, zest

  • 1/2 lemon, juiced

  • 1 cup of pasta water

  • 1/2 teaspoon of kosher salt, for seasoning

  • 1/4 teaspoon of black pepper, for seasoning


  • Cook pasta in boiling, well salted water until al dente, following package instructions if needed. Drain, keeping 1 cup of the pasta water.

  • Add pasta back to pot with 1/3 cup of the reserved pasta water. Stir so water coats the pasta, cover and set aside.

  • Add 2 tablespoons of olive oil to a large sauté pan over medium-high. Heat for 3 minutes. Oil should shimmer.

  • Add zucchini, along with salt and pepper and cook for 3 minutes a side, making sure oil has coated all pieces. Zucchini should be brown on both sides when finished.

  • Lower the heat to medium and add butter, remaining olive oil, shrimp, garlic and St. Lucifer Habanero #11. Sauté for about 4 minutes or until garlic starts to brown and shrimp starts to turn pink. Stirring constantly.

  • Add more pasta water as needed ¼ cup at a time, lemon zest and lemon juice.

  • Add pasta, parsley and cook for 2-3 minutes or until heated through, tossing constantly.

  • Remove from heat and cover for amount 5 minutes, so sauce can absorb into the pasta.

  • Serve with grated parmesan and more St. Lucifer Habanero #11 to taste.

Download Printable Recipe Here

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