MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Linguine With Zucchini, Corn & Shrimp
Categories: Pasta, Seafood, Squash, Vegetables, Herbs
Yield: 4 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 Fresh mint; chopped, garnish
1/4 c Fresh basil; chopped, 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 tb of butter into 2 tb 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 tb 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 tb 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.
Recipe by Dan Pelosi
Recipe FROM:
https://cooking.nytimes.com
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