By Dan Pelosi
Published May 30, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 5(135)
- Notes
- Read community notes
This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco.
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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
Ingredient Substitution Guide
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.
Ratings
5
out of 5
135
user ratings
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Cooking Notes
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Jeanie Diva
Any kind of pasta that’s light and easy is a good bet for summer. Thanks for this.
Ashley R.
This is a very good comfort meal. Easy and quick to prepare. For a little more of a kick, suggest adding a splash of white wine after removing the shrimp, a little more red pepper flakes and garlic, and adding a squeeze of lemon prior to serving.
Patricia R
As is, this is pretty bland and a little dry; needs quite a bit of tweaking - lemon, parm, white wine maybe?
Nicole C.
Delicious summer pasta dish. Added white wine, lemon, and parmesan to brighten up the sauce. Will definitely make again - it was so quick once everything was prepped.
Roland Thompson
Excellent dish and easy to prepare. Thank you chef Franz X. Kubak (look him up in Linkedin) for teaching me to cook so well way back cir 1980. I saw the above dish and ran with it. When adding basil to a dish tomatoes are an easy addition. Shrimp cries for a squeeze of lemon. The addition of mint is fantastic. It's also easy to substitute angel hair pasta if linguine is not available. I served this dish cool but it was even better after being chilled! Enjoy and let your imagination run.
Roland Thompson
The highlight of my cooking career cir 1980 was being a saucier at Red Lion Inn. The executive chef, Franz X. Kubak, taught me well. Use the finest ingredients and emphasis on presentation because we eat with our eyes! I applied basic cooking skills to this recipe and it was excellent for today's garden party. I saw the above image and ran with it. Basil is lonely without fresh tomatoes. Shrimp cries for a squeeze of lemon. Mint was also an excellent ingredient!
Deidre
Need to mix pasta and vegetables in a large deep pot, otherwise, hard to mix everything; the corn tends to sink to the bottom. Grilled the corn and shrimp separately and then mixed them in last. We did enjoy this very much.
Patrycja W.
I swapped in clams instead of shrimp, but followed the recipe as is otherwise. My family enjoyed it. I will add something to give it more zing next time.
Bb
Flavor was delicious, but is it really possible for zucchini to be lightly cooked and crisp when it's cooked on medium-high for 7.5 minutes?
cand
The size of the saute pot is important; maybe more emphasis on the word "large"? I reduced ingredients to make this for 2 people and still would have liked more room in the pan. This is a nice Summer dish, though I agree with those who wanted more flavor. I finished with Parmesan, which helped and also used wine and lots of red pepper flakes.
Karen L Davis
Good but after having made it once I concur with the suggestion that it needs something like lemon — zest and juice. BTW, I adjusted for what I had on hand: plenty of the veggies but no shrimp. I served the pasta over broiled halibut steaks. Definitely worked.
Linda M
This is wonderful! Sounds so unassuming but believe me as written it shines!
Michaela
Pretty yummy! Don't skimp on the mint – it really makes the dish shine. I had some leftover pasta, but no shrimp, so I just heated it up and stirred in a can of tuna. Delish!
Lee
Made it last night to great reviews. EZ peel frozen shrimp are a pantry staple here so I defrosted in a large aluminum skillet; only takes about 30 minutes, peeled and made Shrimp broth from the shells. Added the broth with some pasta water. Steamed shrimp on top of zuccinni so less oil and one less pan. Dressed with a bit of EVOO .Going into the rotation
Mark
Made this as written, albeit with a heavier hand on the veggies! Very nice, light dish. Tasted like Summer! I could also see grilling the shrimp if one had the option.
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