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
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.
I find that most NYT recipes assume that everything is prepped before you start. Even if that's not the case, the truth is I have never been able to make these recipes in the time suggested. I know that ahead of time and can pretty much figure out how long it will take me.
Admittedly this did take more time than instructions but well worth it! Absolutely delicious. I scooped out the zucchini seeds as suggested and added some italian seasoning. No mint or basil because I didn't have it and apparently it didn't need it. I love this because it doesn't require peak fresh veggies. I used trader joes zucchini and frozen corn. Next time a splash of wine to cook down before veggies go in.
Mint turns out this dish, which is fun to make! The wife loved it! The corn is a bit of a challenge to get off the cob, then out of the pan when serving.
Wonderful recipe. Delicious and easy to make. Will be one of my favorites. Used canned corn instead of fresh, thin spaghetti instead of linguini and omitted basil because I didn’t have. A winner!