Start by chopping 1 onion into small cubes, then sauté in 2 table spoons of butter for 5 minutes on medium heat till the onion soft and translucent. Stir on occasion to prevent burning. After 5 minutes add 6 cloves of minced garlic and cook for 30 seconds.
Then place 1 pound of raw shrimp into the skillet and cook the shrimp with the garlic and onion for 3 minutes. After 3 minutes transfer the shrimp into a clean bowl. Chop 1/3 cup of zucchini and 1/3 cup of eggplant into small bite sizes. To the same pan that you used to cook the shrimp, add 1 table spoon of butter and sauté the vegetable’s on a medium heat for 7-10 minutes. Season with 1 tea spoon of salt. Stir the zucchini and eggplant once in a while. The vegetables should be soft with a bite in the middle. You don’t want soggy zucchini and eggplant.While the vegetables are sauteing, cook the linguini according to the package. Don’t forget to salt the water liberally. About 1 1/2 table spoons of salt. Then turn up the heat to medium high and add 1 cup of the cherry tomato’s. Blister the tomato’s for 2 minutes, then add back in the shrimp that you cooked earlier. Turn off the heat.
Add the 1/4 cup of pasta water, 1/4 cup cream, 4 oz freshly grated parmesan cheese, 8oz of whole milk ricotta cheese, and lemon juice from 1 lemon. Mix gently till the sauce in creamy.
Drain the linguini pasta then add it to the pan with the zucchini and shrimp. Also add the zest of one lemon and 1/3 cup chopped basil.
