Linguine with Zucchini, Corn, and Shrimp Flavorful Pasta Recipe

There’s nothing quite like a fresh, vibrant pasta dish that sings with the flavors of summer. Linguine with Zucchini, Corn, and Shrimp is a delightful combination of tender pasta, juicy shrimp, and crisp veggies—all bathed in a light, garlic-infused sauce. This dish is packed with sweet corn, delicate ribbons of zucchini, and succulent shrimp that come together beautifully to create a meal that’s comforting yet light enough to enjoy any night of the week.

Why You’ll Love This Linguine With Zucchini, Corn, and Shrimp

If you’re looking for a recipe that’s bursting with flavor and feels like summer on a plate, this one has it all. The tender strands of linguine wrap around juicy, seared shrimp and crisp-tender zucchini, while the corn kernels add little bursts of sweetness with every bite.

What makes this dish extra special is its versatility. It’s a dish you can easily adjust based on the season or whatever vegetables you have on hand. The sauce is light and flavorful, made with olive oil, garlic, and a hint of white wine. It’s a quick and easy weeknight option that looks impressive enough for entertaining. So whether you’re dining solo, cooking for family, or hosting friends, this linguine dish is sure to be a hit.

The Versatility of This Pasta Dish

One of the best aspects of this linguine recipe is how easily it can be adapted to suit your taste. Don’t have zucchini? Substitute it with bell peppers, asparagus, or even broccoli florets. Want more color? Add in some halved cherry tomatoes for a juicy burst of flavor that complements the sweetness of the corn. The key is to use fresh, vibrant ingredients that bring this dish to life.

Not only is this dish versatile, but it’s also incredibly nutritious. The shrimp adds a great source of lean protein, while the zucchini and corn contribute a variety of vitamins and minerals. The light garlic-infused olive oil sauce keeps it healthy without compromising on flavor. And if you’re looking for ways to make it even heartier, you could easily add a handful of fresh spinach or arugula right at the end for some added greens.

Ingredients You’ll Need

For the Pasta Dish

• 12 ounces linguine
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 pound large shrimp, peeled and deveined
• 1/4 teaspoon crushed red pepper flakes
• 1 medium zucchini, sliced into thin ribbons using a vegetable peeler
• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1/4 cup dry white wine (or vegetable broth)
• 1/2 cup reserved pasta water
• 1/2 teaspoon sea salt, or more to taste
• 1/4 teaspoon black pepper, freshly cracked
• Juice of 1 lemon
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese, optional for serving
• Lemon wedges, for serving

Instructions: Making the Perfect Linguine With Zucchini, Corn, and Shrimp

1: Cook the Linguine

1. Bring a large pot of salted water to a boil. Add the linguine, cook following the package instructions. Reserve 1/2 cup of the pasta water, then drain the linguine and set aside.
2. It’s important to reserve that starchy pasta water—it’s the secret to creating a silky, cohesive sauce that brings all the ingredients together.

2: Sear the Shrimp

1. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the shrimp in a single layer, season with a pinch of salt, black pepper, and the crushed red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp are opaque and slightly golden. Move the shrimp to a plate and set them aside.
3. The key to perfectly cooked shrimp is not to overcrowd the skillet. Cook them in batches if necessary, so each shrimp gets that nice golden sear without steaming.

3: Cook the Vegetables

1. In the same skillet, add another tablespoon of olive oil. Lower the heat to medium and add the garlic slices. Cook for roughly 1 minute, just until they release their aroma without browning.
2. Add the zucchini ribbons and corn kernels to the skillet. Cook, stirring occasionally, for 3-4 minutes until the vegetables are just tender but still crisp. Season with little of salt and black pepper.
3. The zucchini should remain tender-crisp, adding texture to the dish without becoming mushy. The corn kernels bring a touch sweetness that complements the savory flavors of the garlic and shrimp perfectly.

4: Combine Everything

1. Pour in the white wine (or vegetable broth) and let it simmer for 1-2 minutes until slightly reduced. This deglazes the skillet, lifting all those delicious browned bits from cooking the shrimp and vegetables.
2. Return the shrimp to the skillet, then add the drained linguine. Add the reserved pasta water and toss everything together until it’s evenly coated. The sauce should lightly cling to the pasta without being too heavy.
3. Stir in the lemon juice and fresh basil. The lemon juice brightens the entire dish, while the fresh basil adds a fragrant, herby note. Give it a taste and adjust the seasoning with additional salt, pepper, or a splash of lemon juice, if desired.

5: Serve

1. Divide the linguine between plates, and garnish with extra basil and grated Parmesan cheese if desired.
2. Serve immediately, with lemon wedges on the side for an extra burst of freshness. The acidity from the lemon enhances the flavors of the shrimp and vegetables, making every bite pop with brightness.
3. For an added touch, drizzle a bit more olive oil over the top for a silky finish.

Chef’s Tips for the Best Linguine With Zucchini, Corn, and Shrimp

• Don’t Overcook the Shrimp: Shrimp cook very quickly, so keep an eye on them to ensure they don’t become tough or rubbery. As soon as they turn opaque and pink, they’re ready.
• Use Fresh Corn if Possible: Fresh corn kernels really make a difference in this dish. If you can, use corn straight off the cob for the best flavor and texture.
• Reserve the Pasta Water: The starchy pasta water is key to creating a silky sauce that coats the linguine perfectly. It helps bind all of it together without making it heavy.
• Add Extra Vegetables: This recipe is highly adaptable. Feel free to add more vegetables, such as cherry tomatoes, bell peppers, or even spinach, to make it your own.
• Zucchini Ribbons: Using a vegetable peeler to make thin zucchini ribbons adds a lovely texture and visual appeal to the dish. You can also cut the zucchini into thin rounds if preferred.
• Season As You Go: Layering the seasoning at each stage—shrimp, vegetables, and pasta—ensures a depth of flavor that takes the dish from good to great.
• White Wine Substitute: If you prefer not to use wine, vegetable broth works beautifully to deglaze the pan and add flavor.

FAQ: Everything You Need to Know About Linguine With Zucchini, Corn, and Shrimp

1. Can I Use Another Type of Pasta?

Absolutely! While linguine works beautifully in this dish, you can substitute it with spaghetti, fettuccine, or even a shorter pasta like penne or farfalle. The secret to make it perfect is to cook the pasta al dente for the best texture. Whole wheat or gluten-free pasta would also be great alternatives.

2. What If I Don’t Have Fresh Corn?

No worries! You can use frozen corn if fresh corn isn’t available. Be sure to thaw it before adding it to your skillet. Canned corn can also work in a pinch, but be sure to drain and rinse it well.

3. Can I Make This Dish Dairy-Free?

Absolutely! You can make this dish dairy-free by skipping the Parmesan cheese or substituting it with a dairy-free alternative. The rest of the ingredients are already dairy-free. You could also sprinkle some nutritional yeast on top for a cheesy, umami flavor without the dairy.

4. How Do I Store Leftovers?

If you still have leftovers, you can store it in an airtight container in the refrigerator for 1 to 2 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Take care not to overcook the shrimp, as they can become tough if overcooked..

5. Can I Add Other Protein?

Definitely! If you prefer, you can substitute the shrimp with chicken, scallops, or even tofu for a vegetarian option. Simply adjust the cooking time based on the protein you choose. Chicken should be cooked until fully done, while scallops need a similar quick sear as the shrimp.

6. How Can I Make This Dish More Filling?

You can easily make this dish more filling by adding more vegetables, such as spinach, kale, or even mushrooms. You could also add a can of drained white beans for extra protein and fiber, making it a heartier meal.

Final Thoughts

Linguine with Zucchini, Corn, and Shrimp is a perfect example of how simple, fresh ingredients can come together to create something truly special. The combination of tender shrimp, sweet corn, crisp zucchini, and al dente linguine makes for a light yet satisfying meal that’s packed with flavor. It’s the kind of dish that feels comforting but not overly heavy—ideal for those warm summer evenings when you want something quick, fresh, and utterly delicious.

The fresh vegetables and perfectly cooked shrimp bring a vibrant medley of flavors and textures that make every bite exciting. Plus, the bright lemon juice and fresh basil tie everything together with a burst of freshness.

Whether you’re looking for an easy weeknight dinner or a dish to impress your guests, this linguine is sure to deliver. It’s bright, vibrant, and full of textures that will leave you wanting more. Give it a try, and let the flavors of summer brighten up your table!