Linguinewith Zucchini, Corn & Shrimp
A quick, summery pasta that celebrates the season's best produce alongside sweet, tender shrimp.
This is the kind of dish that makes a weeknight feel a little more like summer. Crisp zucchini, sweet corn, and quick-seared shrimp tossed with linguine in a light, glossy sauce. It comes together in about half an hour, start to finish, and leans on fresh herbs to tie everything together.
Ingredients
Directions
Cook the pasta.Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and return it to the pot.
Sear the shrimp.Pat the shrimp dry and season with salt. In a separate large pot, melt 2 tablespoons of butter into 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook until just opaque, about 2 minutes per side, then remove and set aside.
Cook the vegetables.In the same pot over medium-high heat, add the garlic, shallot, and a pinch each of salt, black pepper, and red-pepper flakes, stirring constantly until fragrant and translucent, about 3 minutes. Add the zucchini and cook, stirring occasionally, for about 4 minutes. Stir in the corn along with the remaining 2 tablespoons of olive oil and a pinch of salt, cooking until the corn is bright and warmed through, about 2 minutes — keep an eye on it so the vegetables stay crisp.
Bring it together.Add the pasta to the pot with the vegetables, followed by the shrimp, ½ cup of the reserved pasta water, and the remaining 2 tablespoons of butter. Stir to combine and reheat the shrimp, forming a glossy sauce, about 90 seconds. Remove from the heat, stir in the mint and basil, adjust seasoning to taste, and serve immediately.
✦ Cook's Note
Keep an eye on the zucchini and corn — the goal is warmed-through with a little bite left, not soft. Pulling the vegetables off the heat while they're still crisp is what keeps this dish feeling light and fresh rather than mushy.