Linguine With Zucchini, Corn and Shrimp is Superbly Summery
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.)
What are you making? Do you have summer cooking requests? Write to me at [email protected]. It’s always good to hear from you.
I’m also making:
Pasta with burst cherry tomatoes, baked wild salmon, gin and tonics, platters of sliced watermelon with chile-lime spice mix (think Tajín or Stardust from Rancho Gordo).
Credit…Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.
1. Linguine With Zucchini, Corn and Shrimp
Dan Pelosi’s latest recipe takes a light touch and just barely cooks its starring trio. The zucchini and corn stay a bit crisp, the shrimp remains tender and every last bite is juicy and fresh.
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2. Lomo Saltado (Tomato Beef Stir-Fry)
This vibrant stir-fry from Christian Reynoso is Chifa cooking — the cuisine that commingles Chinese and Peruvian elements — and it’s utterly delicious. Slices of steak are tumbled with bell peppers, onions, tomatoes and French fries in a garlicky chile-lime-soy sauce.
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3. Garlicky Alfredo Beans
Carolina Gelen’s simple, extraordinarily creamy, garlic-forward beans are a brilliant pantry staple mash-up. No pasta, just beans and lots of garlic. This recipe has five stars and rapturous comments.
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4. Blackened Chicken Breasts
Here’s an easy technique from Kia Damon that delivers giant flavor. This Cajun-style chicken may be one of the most useful staples to keep in your fridge; it can be sliced to drape on salads (like a Caesar), tossed with pasta, tucked into sandwiches or nontraditional tacos or served on its own with rice and greens.
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5. Snap Pea, Tofu and Herb Salad With Spicy Peanut Sauce
Hetty Lui McKinnon’s new recipe makes the most of snap peas by serving them raw in a salad with barely seared tofu and peanut-chile crisp sauce. This is sweet-hot-cool summer cooking at its best.
View this recipe.
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