Entrees Pasta, Rice & Potatoes Recipes & Entertaining

Linguine with Shrimp, Zucchini and Corn

Linguine with Shrimp, Zucchini and Corn

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 Servings

Linguine with Shrimp, Zucchini and Corn

For an easy take on gluten free cooking that can be prepped in advance, try this recipe from Chef Michael Allemeier.


  • 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


  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.


For more gluten free inspiration follow #GlutenFreeFridays and check out Catelli.ca.


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