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Linguine with Shrimp, Zucchini, Corn, Tomato and Mint

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Prep time
icon-clock-110 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Linguine with Shrimp, Zucchini, Corn, Tomato and Mint
Catelli Gluten Free Linguine

Ingredients

  • 1 PKG (340 g) Catelli Gluten Free Linguine
  • 1/3 cup (85 mL) olive oil
  • 1/2 cup (125 mL) shallots, peeled and sliced
  • 2 cups (500 mL) zucchini, sliced thinly
  • 2 cups (500 mL) corn kernels (frozen or fresh)
  • 3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
  • pinch dried chili flakes (optional)
  • 240 g (0.5 lb) large shrimp, each one cut into three pieces
  • 12 large fresh mint leaves – thinly sliced
  • salt and black pepper to taste

Cooking Steps

Step 1

Add 4 litres of water to a pot and 1tbsp (15 mL) of salt to water. Bring to a boil.

Step 2

In a large pot or frying pan, heat olive oil over medium heat. Add sliced shallots and cook until tender and fragrant, about 3 minutes.

Step 3

Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.

Step 4

Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.

Step 5

Add shrimp and turn heat down to low.

Step 6

Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.