Linguine With Zucchini, Corn and Shrimp

4 to 6 servings

prepBring salted water to a boil in a large pasta pot
1 pound linguine or other long pasta	Cook pasta al dente, reserve 1 cup water			Combine pasta, vegetables, shrimp, water & butter, 90 sec	Stir in mint & basil, adjust seasoning
1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)	Pat shrimp dry, season with salt	Sear shrimp in butter & oil, 2 min per side
2 tablespoons unsalted butter (for searing shrimp)
2 tablespoons olive oil (for searing shrimp)
6 garlic cloves, minced	Sauté garlic, shallot & spices, 3 min	Add zucchini, cook 4 min	Add corn & oil, cook 2 min until bright
1 medium shallot or ½ medium onion, minced
Kosher salt and black pepper
Red-pepper flakes
1 large zucchini, cut into ¼-inch rounds, then each round cut into quarters
2 cups corn kernels (2 to 3 large ears)
½ cup reserved pasta water
2 tablespoons unsalted butter (remaining)
¼ cup chopped fresh mint, for garnishing
¼ cup chopped fresh basil, for garnishing

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