Subj : 9/15 Nat'l Linguine Day 4
To   : All
From : Dave Drum
Date : Sat Sep 14 2024 08:07 pm

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

 Uncle Dirty Dave's Archives

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