Linguine With Zucchini, Corn and Shrimp
By Dan Pelosi · cooking.nytimes.com
4 to 6 servings
Tender pasta tossed with sautéed shrimp, zucchini and corn in a buttery, garlicky sauce finished with fresh mint and basil.
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| prepBring a large pot of salted water to a boil | |||||||||
| Kosher salt and black pepper | Pat shrimp dry, season with salt | Melt butter & oil over medium-high, cook shrimp 2 min per side until opaque | Remove shrimp, set aside | Cook garlic, shallot, salt, pepper & red pepper flakes 3 min until fragrant | Add zucchini, cook 4 min stirring occasionally | Add corn & oil, cook 2 min until bright yellow | Add pasta, shrimp, pasta water & butter, stir 90 sec | Remove from heat, stir in mint & basil, adjust seasoning | |
| 450 g linguine or other long pasta | Cook pasta al dente, reserve 1 cup water | ||||||||
| 450 g medium shrimp, peeled, deveined and tails removed (about 20 shrimp) | |||||||||
| 45 g unsalted butter (for cooking shrimp) | |||||||||
| 60 ml olive oil (for cooking shrimp and vegetables) | |||||||||
| 6 garlic cloves, minced | |||||||||
| 1 medium shallot or ½ medium onion, minced | |||||||||
| Red-pepper flakes | |||||||||
| 1 large zucchini, cut into ¼-inch rounds, then each round cut into quarters | |||||||||
| 330 g corn kernels (2 to 3 large ears) | |||||||||
| 30 ml olive oil (for the corn) | |||||||||
| 10 g chopped fresh mint, for garnishing | |||||||||
| 10 g chopped fresh basil, for garnishing | |||||||||
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