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.
View this recipe.
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.
View this recipe.
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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