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  • 9/15 Nat'l Linguine Day 4

    From Dave Drum@1:18/200 to All on Sat Sep 14 20:08:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Linguine w/Zucchini, Corn & Shrimp
    Categories: Pasta, Seafood, Squash, Vegetables, Herbs
    Yield: 5 servings

    Salt & black pepper
    1 lb Linguine or other long
    - pasta
    1 lb Medium (U-35) shrimp; peeled
    - deveined, tails off
    4 tb Unsalted butter
    4 tb Olive oil
    6 cl Garlic; minced
    1 md Shallot
    +=OR=+
    1/2 md Onion; minced
    Red-pepper flakes
    1 lg Zucchini; in 1/4" rounds;
    - then each round cut into
    - quarters
    2 c Corn niblets
    1/4 c Chopped fresh mint; garnish
    1/4 c Chopped fresh basil; for
    - garnish

    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.

    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.

    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.

    Add pasta to the pot with the vegetables, followed by
    the shrimp, 1/2 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.

    By: Dan Pelosi

    Yield: 4 to 6 Servings

    RECIPE FROM: https://cooking.nytimes.com

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