Linguine with zucchini, tomato, and grilled shrimp (thing)

Simple, light and fresh summertime recipe. The zucchini-shrimp combination sounds odd but is delicious.

Ingredients

• 1/2 pound fresh medium shrimp, peeled
• Salt and pepper to taste
• 3 tablespoons olive oil
• 2 cloves garlic, chopped
• 1/2 pound green zucchini, julienned (2 inches by 1/4 inch)
• 1 cup fresh tomato sauce (Warning! Don't use sauce with milk or cream in it, it will curdle in the pan!)
• 3/4 pound dried linguine (fresh is also good, if you have: amounts can be to taste, some like more sauce)
• Freshly grated Parmesan to taste

1. Heat a large pot of lightly salted water to a boil for the pasta.
2. Place the peeled shrimp in a small bowl and season with salt and pepper to taste and 1 tablespoon of the oil.
3. Grill the shrimp over high heat about 1 minute per side, until opaque and lightly charred. (Do not overcook or they will be rubbery)
4. Heat a medium-size frying pan with the remaining 2 tablespoons of oil, the garlic, and the zucchini. Saute until the zucchini is tender.
5. Add the tomato sauce and bring to a simmer.
6. Add salt and pepper if needed.
7. Cook the pasta al dente, drain, and return to pot.
8. Add the grilled shrimp to the simmering sauce and cook for 1 minute.
9. Toss sauce with the drained pasta and serve with Parmesan cheese.

Enjoy!