, What does summer taste like? Is it the salty snap of a hot dog? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries? One of our New York Times Cooking editors recently described the linguine recipe below as “a pasta that tastes like summer,” and I found myself hungry for it instantaneously. If you, too, crave recipes like this, we have a whole collection just for you: Bright and Beautiful Summer Pastas. (It includes one of our all-time greatest NYT Cooking recipes: Melissa Clark’s creamy corn pasta with basil, with nearly 8,500 ratings and five stars.
) By Dan Pelosi 4 to 6 Servings 30 minutes 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. 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.
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.
