Print

Linguine with Zucchini, Corn, and Shrimp: Easy Seafood Pasta Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Linguine with Zucchini, Corn, and Shrimp is a fresh and flavorful summer pasta dish featuring tender shrimp, sweet corn, crisp zucchini, garlic, lemon, and herbs tossed with perfectly cooked linguine for an easy yet elegant seafood dinner.

  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course

Ingredients

Scale
  • 12 ounces linguine pasta
  • 1 pound large shrimp, peeled and deveined
  • 2 medium zucchini, diced
  • 2 cups fresh corn kernels
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Cook linguine according to package directions until al dente.
  3. Reserve 1 cup pasta water and drain the pasta.
  4. Pat shrimp dry and lightly season with salt and pepper.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Cook shrimp for 2 to 3 minutes per side until pink and opaque.
  7. Transfer shrimp to a plate.
  8. Add zucchini to the skillet and cook for 3 minutes.
  9. Add corn and continue cooking for 2 to 3 minutes.
  10. Add garlic and cook until fragrant, about 30 seconds.
  11. Return shrimp to the skillet.
  12. Add cooked linguine.
  13. Pour in lemon juice and lemon zest.
  14. Add reserved pasta water as needed to create a light sauce.
  15. Toss until evenly coated.
  16. Stir in fresh parsley.
  17. Taste and adjust seasoning.
  18. Top with Parmesan cheese if desired.
  19. Serve immediately.

Notes

  • Fresh summer corn provides the best flavor.
  • Do not overcook the shrimp.
  • Reserve pasta water for a silky sauce.
  • Add cherry tomatoes for extra freshness.
  • Use fresh lemon juice instead of bottled.
  • Fresh basil can be added alongside parsley.
  • Red pepper flakes add a pleasant heat.
  • Store leftovers refrigerated for up to 3 days.
  • Reheat gently to prevent shrimp from becoming tough.
  • Perfect for summer entertaining and weeknight dinners.

Nutrition

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