Shrimp and zucchini pasta with corn

5 from 1 vote

Shrimp and zucchini pasta with a light lemony sauce is a perfect warm weather dinner.

Prep Time10

Cook Time30

Total Time40

Course: Pasta Recipes

Cuisine: American

Servings: servings

Calories: 575kcal

Author: Cheryl Bennett

1 cup corn about 2 ears / 250ml
½ pound pasta 227g / reserve 1 cup pasta water
2 tablespoons olive oil
1 pound shrimp peeled and deveined / 454g
3 tablespoons butter
1 clove garlic minced (measure with your heart, add more if you prefer)
1 medium zucchini cut into quarters, then each quarter thinly sliced (courgette)
1 teaspoon crushed red pepper red pepper flakes
1 lemon zest and juice + extra for garnish
1 teaspoon salt adjust to your preferences
½ teaspoon freshly ground black pepper
¾ cup freshly grated Parmesan or Pecorino Romano cheese + extra for sprinkling on top (*see note)
¼ cup Italian parsley chopped, optional / chives are also a good option

If using fresh corn, cut the corn off the cob. Reserve the cobs. Set corn aside.
Bring a large pot of salted water to a boil. (*If you have corn cobs, add them to the pot as it is coming to a boil. Then use tongs to remove the cobs when the water is boiling, and you're ready to add the pasta)
Add pasta and cook according to directions. Just before pasta is done cooking, remove 1 cup of pasta water, set aside.
Drain pasta, then drizzle with a teaspoon or two of olive oil, stir to coat the pasta, cover and set aside.
Heat olive oil in a large sauté pan over medium high heat. Add shrimp in a single layer. Season shrimp with half of the salt and pepper, cook for 2 minutes per side.
Remove shrimp from pan and set aside.
Add half of the butter to the same pan, then add garlic. Cook for one minute, until fragrant, being careful not to let it burn, then add sliced zucchini and cook for 3 minutes, stirring occasionally.
Add corn and cook for 2 more minutes.
Reduce heat to medium, then add pasta to the pan with the zucchini and corn, stir to combine. Add ¾ cup pasta water, zest and juice of 1 lemon, remaining butter, and cheese. Stir to combine.
Add shrimp to pan, and gently stir until you have a glossy sauce - this will take a couple of minutes. Add chopped parsley or chives, if desired, and top with additional cheese and lemon zest.

You may or may not need the full cup of pasta water. I always end up using all of it. This depends on how loose or tight you like the sauce.
For the cheese - I have found that pre-shredded or grated cheese tends to clump up and doesn't work as well. For best results, buy a block of cheese and grate it yourself. I buy a block of Pecorino Romano, then cut it into small chunks and blitz it in the food processor. This gives me the perfect sprinkling texture, and it works beautifully in the sauce. No clumping.
Use whatever pasta you have - any shape is fine.