Recipe by Dan Pelosi, Adapted by Judi Graber

• kosher salt and black pepper to taste
• 1 lb. (I used 12 oz.) linguine or another long pasta
• 1 lb. medium shrimp, peeled, deveined and tails removed (grilled chicken would be good instead)
• 4 tbsp. unsalted butter, divided
• 4 tbsp. olive oil (I used EVOO)
• 6 garlic cloves, minced small
• 1 large shallot or an onion to taste, minced
• dash or two of red pepper flakes
• 2 cups corn kernels
• 1 large zucchini (I used two medium – see directions for preparation)
• fresh mint chopped to taste
• fresh basil, chopped to taste

Bring a large pot of salted water to boil; add pasta and cook according to package directions. Reserve at least 1 cup, preferably 1-1/2 cups, just in case; drain.

Cut each zucchini in half from top to bottom and using a grapefruit spoon scrape out the seeds. Then cut each half into slices. Another reader suggested this and I did the same.

Pat the shrimp dry with paper towels and season lightly with salt. In another large pan, melt 2 tbsp. butter into 2 tbsp. EVOO over medium high heat. Add shrimp and cook briefly 1-2 minutes depending on the size of your shrimp and how hot your pan is. Remove shrimp and set aside.

On medium-high heat cook the garlic, shallot, salt and black pepper (to taste), and red pepper flakes for about 2-3 minutes. Be sure to scrape up any browned bits. Add the zucchini and cook for 3-4 minutes, stirring occasionally. I also added the additional 2 tbsp. EVOO now. Add the corn and cook for 1-2 more minutes. Add the pasta, pasta water and the remaining 2 tbsp. butter. Combine real well and then add the shrimp and cook briefly, maybe 1 minute or so. I advise adding the shrimp last after the pasta and veggies are combined. It takes a little time to toss the pasta and that’s why my shrimp overcooked. Remove from the heat, add the fresh mint and basil and adjust any seasonings.

Recipe by cookingwithauntjuju.com