Print

Linguine with Zucchini, Corn, and Shrimp: Easy Summer Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Linguine with Zucchini, Corn, and Shrimp is a light, flavorful pasta made with tender shrimp, fresh zucchini, sweet corn, garlic, lemon, and Parmesan cheese. It’s a quick, wholesome meal perfect for weeknight dinners or summer entertaining.

Ingredients

Scale
  • 12 ounces linguine
  • 1 pound large shrimp, peeled and deveined
  • 2 medium zucchini, thinly sliced
  • 2 cups fresh corn kernels
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 lemon, zested and juiced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Cook the linguine in salted boiling water until al dente and reserve 1 cup of pasta water before draining.
  2. Heat 1 tablespoon olive oil in a large skillet and cook the shrimp for 1 to 2 minutes per side until pink. Remove and set aside.
  3. Add the remaining olive oil and butter to the skillet, then cook the zucchini for about 3 minutes.
  4. Add the corn and garlic and cook until just tender.
  5. Return the shrimp to the skillet and add the cooked linguine.
  6. Stir in the lemon juice, lemon zest, Parmesan cheese, and enough reserved pasta water to create a light sauce.
  7. Mix in the parsley and basil, season to taste, and serve immediately.

Notes

  • Do not overcook the shrimp.
  • Reserve pasta water for a silky sauce.
  • Use fresh lemon juice for the best flavor.
  • Add herbs at the end of cooking.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat gently to avoid overcooking the shrimp.

Nutrition

Find it online: https://recipeeasily.com/linguine-with-zucchini-corn-and-shrimp/