Linguine with Shrimp, Zucchini and Corn

Ingredients

• 1 pkg. (340 g) Catelli Gluten Free Linguine
• 1/3 cup (80 mL) olive oil
• 1/2 cup (125 mL) shallots, peeled and sliced
• 2 cups (500 mL) zucchini, thinly sliced
• 2 cups (500 mL) corn kernels (fresh or frozen)
• 3 cups (750 mL) ripe roma tomatoes, diced
• One pinch dried chili flakes (optional)
• 240 g large shrimp, each one cut into three pieces
• 12 large fresh mint leaves (thinly sliced)
• Salt and black pepper to taste

Instructions

1. Add 6 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.
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.
3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with a touch of salt.
4. Add corn, diced tomatoes and a pinch of chili flakes. Bring to a simmer and cook for 5 minutes.
5. Add shrimp and turn heat down to low.
6. Add linguine to boiling water and cook according to package directions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.

Notes