Linguine with Zucchini, Corn and Shrimp

Linguine With Zucchini, Corn and Shrimp

Linguine With Zucchini, Corn and Shrimp

This incredibly quick and easy summer pasta recipe delicately cooks peak-season corn and zucchini, preserving their crispness and showcasing their vibrant taste. The same rapid-cooking technique is employed for the shrimp, ensuring it retains its tender texture with minimal time in the pan
(Overcooking can lead to mushy corn and zucchini, while shrimp may become tough and chewy.) To complete this delightful summer pasta, a generous sprinkle of fresh basil and mint adds a fragrant touch, clinging gracefully to each glossy strand of linguine. Feel free to incorporate any vegetables and herbs that catch your eye at the market. This pasta truly shines when enjoyed outdoors, al fresco style.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • Kosher salt and black pepper
  • 1 pound linguine or other long pasta
  • 1 pound medium shrimp peeled, deveined and tails removed (about 20 shrimp)
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 6 garlic cloves minced
  • 1 medium shallot or ½ medium onion minced
  • Red-pepper flakes
  • 1 large zucchini cut into ¼-inch rounds, then each round cut into quarters
  • 2 cups corn kernels 2 to 3 large ears
  • ¼ cup chopped fresh mint for garnishing
  • ¼ cup chopped fresh basil for garnishing


  • Start by bringing a large pot of salted water to a boil for the pasta. Cook the pasta according to the package instructions until it reaches the desired al dente texture. Before draining, reserve about 1 cup of the pasta water. Drain the pasta and return it to the pot.
  • While the pasta is cooking, pat the shrimp dry with a paper towel and season them with salt. In another large pot, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat. Add the shrimp in a single layer and cook until they just turn opaque, about 2 minutes per side. Once cooked, use tongs or a slotted spoon to remove the shrimp from the pot and set them aside.
  • Keep the heat at medium-high and add the minced garlic, shallot, along with a pinch of salt, black pepper, and red pepper flakes to the same pot. Stir constantly until the garlic becomes fragrant and the shallot turns translucent, approximately 3 minutes. Add the zucchini and cook, stirring occasionally, for about 4 minutes. Next, add the corn along with the remaining 2 tablespoons of olive oil and a pinch of salt. Stir well to coat everything evenly. Cook until the corn becomes bright yellow and warm, about 2 minutes, ensuring not to overcook the vegetables; they should retain their crispness.
  • Combine the cooked pasta with the vegetables in the pot. Add the cooked shrimp, ½ cup of the reserved pasta water, and the remaining 2 tablespoons of butter. Stir everything together to create a glossy sauce and reheat the shrimp, approximately 90 seconds. Remove the pot from the heat and add the chopped mint and basil, stirring to incorporate. Taste and adjust the seasoning if needed. Serve the dish immediately.