Subj : 9/15 Nat'l Linguine Day 5
To   : All
From : Dave Drum
Date : Sat Sep 13 2025 14:50:00

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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.... If you have enough push you won't need any pull.
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