Dinner
Shrimp Linguine with Corn, Zucchini and Herbs
Shrimp, sweet corn and zucchini meet linguine in a light butter sauce finished with basil and mint.
- Yield
- 4 servings
Serving ideas
Serve immediately with extra black pepper if desired.
Ingredients
See the ingredient checklist
- kosher salt and black pepper, to taste
- 1 lb linguine or other long pasta
- 1 lb medium shrimp, peeled, deveined and tails removed
- 4 tbsp unsalted butter, divided
- 4 tbsp olive oil, divided
- 6 cloves garlic, minced
- 1 medium shallot, or 1/2 medium onion, minced
- red pepper flakes, a pinch
- 1 large zucchini, cut into quartered 1/4-inch slices
- 2 cups corn kernels
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
Before you cook
Stop cooking the corn while it still has some bite.
How to make Shrimp Linguine with Corn, Zucchini and Herbs
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Cook the pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
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Blot and salt the shrimp. Heat half the butter and oil in a large pot over medium-high and cook the shrimp in a single layer for about 2 minutes per side, until opaque. Transfer to a plate.
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Cook the garlic and shallot with salt, black pepper and red pepper flakes for about 3 minutes. Add zucchini and cook 4 minutes, then add corn and the remaining oil and cook about 2 minutes.
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Add the pasta, shrimp, 1/2 cup pasta water and remaining butter. Toss for about 90 seconds until glossy. Take the pot off the heat and fold in the herbs.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Shrimp Linguine with Corn, Zucchini and Herbs
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Ingredients
- kosher salt and black pepper to taste
- 1 lb linguine or other long pasta
1 lb medium shrimp peeled, deveined and tails removed- 4 tbsp unsalted butter divided
- 4 tbsp olive oil divided
- 6 cloves garlic minced
- 1 medium shallot or 1/2 medium onion, minced
- red pepper flakes a pinch
- 1 large zucchini cut into quartered 1/4-inch slices
- 2 cups corn kernels
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
Instructions
- Cook the pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
- Blot and salt the shrimp. Heat half the butter and oil in a large pot over medium-high and cook the shrimp in a single layer for about 2 minutes per side, until opaque. Transfer to a plate.
- Cook the garlic and shallot with salt, black pepper and red pepper flakes for about 3 minutes. Add zucchini and cook 4 minutes, then add corn and the remaining oil and cook about 2 minutes.
- Add the pasta, shrimp, 1/2 cup pasta water and remaining butter. Toss for about 90 seconds until glossy. Take the pot off the heat and fold in the herbs.