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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.
Notes
Stop cooking the corn while it still has some bite.
Adapted from Dan Pelosi, NYT Cooking.
