Linguine With Zucchini, Corn and Shrimp
Published May 30, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 Servings
- Kosher salt and black pepper
- 1pound linguine or other long pasta
- 1pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
- 4tablespoons unsalted butter
- 4tablespoons olive oil
- 6garlic cloves, minced
- 1medium shallot or ½ medium onion, minced
- Red-pepper flakes
- 1large zucchini, cut into ¼-inch rounds, then each round cut into quarters
- 2cups corn kernels (2 to 3 large ears)
- ¼cup chopped fresh mint, for garnishing
- ¼cup chopped fresh basil, for garnishing
Preparation
- Step 1
In a large pasta pot, bring salted water to a boil. Add pasta and cook according to the packaging directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.
- Step 2
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.
- Step 3
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 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.
- Step 4
Add 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, reheating the shrimp while creating a glossy sauce, for about 90 seconds. Remove from heat and add chopped mint and basil and stir. Adjust seasonings to taste. Serve immediately.
Private Notes
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Cooking Notes
Andrea
Must halve the pasta or double the veggies.
Chris
Fantastic recipe (pasta, shrimp, fresh corn, zucc and more)+ great suggestions from NYT readers = 5 Stars! Used 3/4 lb. pasta, added 1 pint of halved cherry tomatoes, 1/4 t red pepper flakes, 1 T lemon juice, zest of 1 lemon, splash of white wine to deglaze the pan at Step 3.
Sandra Simblist
I find that most NYT recipes assume that everything is prepped before you start. Even if that's not the case, the truth is I have never been able to make these recipes in the time suggested. I know that ahead of time and can pretty much figure out how long it will take me.
Craig in LA
A suggestion for prepping your zucchini: Cut it in half from top to bottom, then use a grapefruit spoon to scoop out the pulp and seeds from the center and discard, as you would remove the center of a melon or squash. Slice the zucchini and sauté as per the instructions. Removing the seeds and watery pulp intensifies the flavor of the zucchini and makes it easer to get a little of that Maillard reaction browning around the edges.
Marlena
2 serving one pan hack: 1. Divide all ingredients by half. 2. Follow the preparation steps as instructed. 3. Quickly sauté shrimp and set aside. 4. In the same pan, sauté vegetables as directed. Finish by adding a splash of white wine and remove promptly when the wine is reduced by half. 5. Add water to the sauté pan to cover the pasta. 6. Cook the pasta until it is al dente following the package instructions. 7. Finish the dish as per the original recipe.
Marcus Aurelius
Good flavors. I never would have thought to add mint. I agree the pasta can be halved. I have to laugh about the 10 Prep Time. It takes 10 minutes just to shell the shrimp. Add all the mincing and chopping and it was close to an hour for me--I'm admittedly slow.
laura loves ruth reichl
Add lemon juice to garnish along with herbs
Amanda
What an absolutely delicious, quick and easy spring/summer pasta dish! Don’t skip the herbs which really brighten the dish up. I also tossed with the juice and zest of one lemon before serving.
Chloe
This was great but I agree with what others are saying about halving the pasta. Forgot to reserve pasta water so used about a cup of white wine to deglaze and made it into the sauce. Loaded with flavor.
Kathy
Needs much more salt than recipe calls for. Just not enough ingredients that carry flavor. Was bland until I added salt and lemon.
Ashley
Super bland. I tripled the veggies and charred the corn and it was still bland. I added fresh lemon juice and browned butter and still blah. It needs a lot
Marcus Aurelius
Good flavors. I never would have thought to add mint. I agree the pasta can be halved. I have to laugh about the 10 Prep Time. It takes 10 minutes just to shell the shrimp. Add all the mincing and chopping and it was close to an hour for me--I'm admittedly slow.
James Tatom
Used about two-and-a-half ears of corn & it came out fine. I thought it was five-star worthy, but my sweetie said it was only worth four. But she did come back for seconds!
RR
What about the remaining 1/2 cup of pasta water?
Christine
I agree with Andrea--halve the pasta or double the veggies. Also, add some fresh grated parmesan!
acl
1lb of angel hair a LOT. Use less. Maybe 3/4 box. Try with linguine next time to hold up better Definitely more veggies, 3 zuccs and 4 corns. Could’ve done even more zuccs Shrimps seasoned with zaatar and s p chili flakes More spices for everything, consider mas shallots, salt appropriately Deglaze with some white wine SQUEEZE OF LEMON AT THE END IS A MUST
Gabby
I don’t understand what this is trying to be. The corn is weird in there and overall the dish is pretty bland as written.
Des
I made this with garbanzo beans since that was what I had available. It was fantastic. I did things that others recommended. I am not sure that I noticed the flavors pop out with wine but it was even better then next day! So happy I tried it. I added spinach to add color as it is not pretty to look at. I would consider adding something red the next time!
Mary
Agree with those saying halve the pasta or double veggies. I doubled the mint and basil, increased the shrimp, added yellow cherry tomatoes (because I had tons from the garden) and reduced the butter and oil. A winning combination of flavors, though!
Teena
Has anyone made this and served at room temperature?
KMM
After reading other comments- added a couple tablespoons of TJ’s lemon pesto. Delicious!
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