This recipe comes from Dan Pelosi through the New York Times Cooking site. It was given high ratings and good comments from readers. My only suggestion would be to use a different pasta such as fusilli or shells – something smaller. The corn seemed to get lost in the linguine (I did use bucatini).
This is a perfect end-of-season recipe with fresh veggies and fresh herbs – many favorite ingredients! As Fall is fast approaching I thought I better get this posted!!!
Pasta with Zucchini, Corn, Shrimp, Fresh Mint and Basil
- kosher salt and black pepper to taste
- 1 lb. linguine I did use bucatini) or a pasta of your choice (I would use a smaller, shorter pasta)
- 1 lb. medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
- 4 tbsp. unsalted butter
- 4 tbsp. olive oil
- 6 garlic cloves, minced
- 1 medium shallot, minced
- red pepper flakes
- 1 large zucchini, cut into rounds, then into quarters
- 2 cups corn kernels (2-4 ears depending on size) I parboiled the ears briefly in salted water and set aside
- fresh mint to garnish
- fresh basil to garnish
In a large saucepan, bring salted water to a boil; add pasta and cook until al dente. Drain the pasta, reserve1 cup (or more) of the pasta water and return the pasta to the saucepan.
Pat the shrimp dry and season with salt if desired. In a separate large pan melt 2 tbsp. of butter and 2 tbsp. olive oil over medium heat. Add shrimp and cook until just opaque, only 2 minutes per side. Remove shrimp and set aside.
In that same pan the shrimp cooked in add the garlic, shallot, salt, pepper and pinch of red pepper stirring until the garlic is fragrant and the shallot is translucent, for about 3 minutes. Add zucchini and cook for about 4 minutes. I did not add the raw corn at this time as I had parboiled it and was saving it to add before serving.
Be sure to not overcook the shrimp or veggies as you want them to maintain a little “crunch.”
Add the pasta to the veggies, followed by the shrimp, 1/2 cup of the reserved pasta water and the remaining 2 tbsp. butter. Stir to combine for about 90 seconds. Remove from the heat, add the parboiled shrimp, fresh mint and fresh basil.
Recipe by cookingwithauntjuju.com
Some really great memories here! <3
You guys loved my garden, especially getting to pick surprises such as this monstrous zucchini. Wish I would have taken more pictures… 🙂
What a great picture of a favorite nephew! Looks like a great recipe but I am allergic to shrimp so wouldn’t be able to eat it. But I love the way it looks and I really love your plates!
Just leave the shrimp out or sub with chicken. The plates are pretty and show off this recipe 🙂 Dean is too cute, huh? So is Bethany in the previous post!
so cute auntie Judy!! Boy do I remember picking those monsters! And I love the shirt I had on!!
It was amazing how quick they would grow into “monsters”. To think you named your dogs (30 years later) after characters in the Lion King – the shirt you’re wearing 🙂
Yet another lovely summer pasta dish! I agree with you regarding the type of pasta. I think Mafalda (which I’ve learned about from you) could work better here.
Cute photo. I’ve never seen such a big zucchini! 🙂
Mafalda would be a perfect choice to catch those corn kernels. A long pasta did not work for me. The kids had a lot of fun with the zucchini – wish I would have taken more pictures 🙂
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