The ideal recipe for an elegant and delicious dinner.


  • 400g (14 oz) of linguine pasta
  • 250g (9 oz) of shrimp, peeled and deveined
  • 190g (7 oz) of Terra Surti Zucchini Cream
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 2 spoons (2 tbsp) of Terra Surti extravirgin olive oil
  • 120ml (1/2 cup) of dry white wine
  • 120ml (1/2 cup) of heavy cream
  • 50gr (1/2 cup) of grated Parmesan cheese
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish


  • Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
  • In a large pan, add 2 tablespoons of extravirgin olive oil Terra Surti over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent, about 3minutes.
  • Add the shrimps and cook until they turn pink and opaque, about 2-3 minutes per side. Pour in the white wine, stirring to deglaze the pan, and let it simmer until the wine reduces by half.
  • Reduce the heat and add the Terra Surti Zucchini Cream and heavy cream to the pan, stirring to combine. Add the cooked linguine to the pan, tossing to coat the pasta with the sauce.
  • If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. Add the lemon zest and lemon juice and stir to combine.
  • Season with salt and pepper to taste.
  • Sprinkle the grated Parmesan cheese over the pasta and toss again.
  • Serve immediately, garnished with fresh parsley.