MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Linguine With Zucchini, Corn & Shrimp
 Categories: Pasta, Seafood, Squash, Vegetables, Herbs
      Yield: 4 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  Fresh mint; chopped, garnish
    1/4 c  Fresh basil; chopped, 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 tb of butter into 2 tb 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 tb 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 tb 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.

  Recipe by Dan Pelosi

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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