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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