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   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Linguine w/Zucchini, Corn & Shrimp   
    Categories: Pasta, Seafood, Squash, Vegetables, Herbs   
         Yield: 5 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  Chopped fresh mint; garnish   
       1/4 c  Chopped fresh basil; 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   
     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.   
        
     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   
     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 tablespoons 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.   
        
     By: Dan Pelosi   
        
     Yield: 4 to 6 Servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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