Linguine with Zucchini, Corn, and Shrimp
Linguine with Zucchini, Corn, and Shrimp
Recipe from the NY Times – modified by RLR
Ingredients
- 1 pound linguine or other long pasta 1/2 pound is more than adequate for 3 large servings
- 1 pound medium shrimp peeled, deveined and tails removed (about 20 shrimp)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 6 garlic cloves minced
- 1 medium shallot or ½ medium onion minced
- Red-pepper flakes
- 1 large zucchini quartered lengthwise, then cut into ¼-inch quarter-rounds
- 2 cups corn kernels 2 to 3 large ears
- 15 or so cherry tomatoes halved
- ¼ cup chopped fresh mint for garnishing
- ¼ cup chopped fresh basil for garnishing
Instructions
- In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until almost al dente. Reserve 1 cup of pasta water, then drain most of the water from the pasta and return it to the pot.
- Meanwhile, pat the shrimp dry with a paper towel and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium high. Add shrimp in a single layer and cook until just opaque, about 2 minutes per side. Use tongs or a slotted spoon to extract shrimp and set aside.
- Maintaining medium-high heat, add the garlic, shallot and a pinch each of salt, black pepper and red pepper, stirring constantly until the garlic is fragrant and shallot is translucent, about 3 minutes. Add zucchini and cook, stirring occasionally, for about 4 minutes. Add corn and tomatoes along with the remaining 2 tablespoons olive oil and a pinch of salt; stir to coat. Cook until the corn is bright yellow and warm, about 2 minutes. Be careful not to overcook the vegetables, they should maintain their crispness. Remove vegetable to separate bowl.
- Add pasta to the pot with ½ cup of the reserved pasta water and the remaining 2 tablespoons of butter. Stir vigorously to combine and keep adding water until pasta is cooked to your desired doneness. Add the shrimp and keep stirring while creating a glossy sauce, for about 90 seconds. Then add vegetables to reheat thoroughly. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.
Notes
You want to be careful to not overcook the vegetables
