Linguine With Zucchini, Corn and Shrimp
Updated June 16, 2025
Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt and black pepper
1 pound linguine or other long pasta
1 pound medium shrimp, peeled, deveined and tails removed (about 20 shrimp)
4 tablespoons unsalted butter
4 tablespoons olive oil
6 garlic cloves, minced
1 medium shallot or ½ medium onion, minced
Red-pepper flakes
1 large zucchini, cut into ¼-inch rounds, then each round cut into quarters
2 cups corn kernels (2 to 3 large ears)
¼ cup chopped fresh mint, for garnishing
¼ cup chopped fresh basil, for garnishing
Nutritional analysis per serving (4 to 6 servings)
84 grams carbs; 47 milligrams cholesterol; 561 calories; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 6 grams fiber; 612 milligrams sodium; 17 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Add pasta to the pot with the vegetables, followed by the shrimp, ½ 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.
Private Notes
Comments
A suggestion for prepping your zucchini: Cut it in half from top to bottom, then use a grapefruit spoon to scoop out the pulp and seeds from the center and discard, as you would remove the center of a melon or squash. Slice the zucchini and sauté as per the instructions. Removing the seeds and watery pulp intensifies the flavor of the zucchini and makes it easer to get a little of that Maillard reaction browning around the edges.
Fantastic recipe (pasta, shrimp, fresh corn, zucc and more)+ great suggestions from NYT readers = 5 Stars! Used 3/4 lb. pasta, added 1 pint of halved cherry tomatoes, 1/4 t red pepper flakes, 1 T lemon juice, zest of 1 lemon, splash of white wine to deglaze the pan at Step 3.
Good flavors. I never would have thought to add mint. I agree the pasta can be halved. I have to laugh about the 10 Prep Time. It takes 10 minutes just to shell the shrimp. Add all the mincing and chopping and it was close to an hour for me--I'm admittedly slow.
Contrary to some comments, my spouse and I felt the flavors melded nicely. We did benefit from other comments: cherry tomatoes, lemon juice, less pasta, substitution of fusilli for linguini. Perfect vehicle for fresh local zucchini, corn, tomatoes, basil.
because I almost always want half the number of servings, I have learned to halve starches and proteins. but never the vegetables! And never any sauce ingredients. @Andrea
Fantastic recipe. So glad I read the comments! I prepped everything in advance, and let the shrimp marinate in lemon zest and juice, with some garlic, salt and pepper. Added the liquid with some white wine with the pasta water. Had a couple lovely small garden tomatoes so added them. 2/3 pound of pasta. What a perfect summer dinner!