Linguine With Zucchini, Corn And Shrimp
This light and refreshing dish features linguine tossed with tender shrimp, fresh zucchini, and sweet corn, all coated in a delightful garlic and olive oil sauce. It's a perfect meal for warm days and takes less than 30 minutes to prepare and cook.
Equipment
- 1 large pot for boiling pasta
- 1 skillet or frying pan
- 1 colander
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 knife and cutting board
Ingredients
- 12 oz linguine pasta
- 1 lb shrimp, peeled and deveined
- 2 medium zucchini, sliced into half-moons Can substitute with asparagus or bell peppers.
- 1 cup corn kernels Can be fresh or frozen.
- 4 cloves garlic, minced
- ¼ cup olive oil
- ½ teaspoon red pepper flakes Optional.
- to taste salt
- to taste black pepper
- for garnish fresh parsley, chopped
- for serving lemon wedges For a zesty finish.
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain the linguine and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Stir in the shrimp and cook for about 3-4 minutes, until they turn pink and opaque.
- Add the sliced zucchini and corn to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Sauté for another 3-4 minutes, until the zucchini is tender.
- Combine the cooked linguine with the shrimp and vegetable mixture in the skillet. If the mixture seems dry, gradually add reserved pasta water until desired consistency is reached.
- Toss everything together for a couple of minutes over medium heat to combine flavors.
- Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side for a zesty finish.
Notes
You can substitute zucchini with other seasonal vegetables like asparagus or bell peppers if desired.
For a creamy version, consider adding a splash of heavy cream or a sprinkle of grated Parmesan cheese during the final steps.
This dish pairs nicely with a light green salad or garlic bread.