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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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Credit…Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

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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Credit…Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.

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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Credit…Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

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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Credit…Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero.

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.

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