Linguini with Zucchini, Corn, and Shrimp

We're still focusing on meals that make use of the summer fruit and vegetables in the market and spot an interesting pasta dish:  linguini with zucchini, corn, and shrimp.

We start with an appetizer of grilled peach crostini, grilling baguette slices and peaches and assembling them with ricotta and a topping of prosciutto on half and arugula on the other half.

Appetizer ingredients, grilling

Grilled peach crostini

For the main course, we slice a zucchini, cut the kernels off ears of corn, and mince a red onion.  We peel and devein shrimp, remove the tails, and cook them in a single layer in butter and olive oil, about two minutes each side.

Preparing the vegetables

Cooking the shrimp

After removing the cooked shrimp from the pan, we add garlic, minced shallot, salt, and pepper, stirring until the garlic is fragrant and the shallot is translucent, about 3 minutes.  We then add the sliced zucchini and cook about 4 more minutes, followed by the corn kernels, along with additional olive oil and a pinch of salt.  The complete mixture is cooked until the corn is warm and bright yellow.

Cooking the vegetables

We next add one pound of linguini (cooked to al dente) to the vegetables, along with the shrimp, a little reserved pasta water, and additional butter.  We stir to combine and reheat the shrimp, remove from the heat, and add chopped mint and basil, continuing to stir.

Adding the linquini and shrimp

We plate and serve with a simple green salad.

Salad

Dinner is served

Another summer treat!