Grilled Shrimp Linguini with Corn and Zucchini with Whipped Ricotta

Let’s make this Shrimp Whipped Ricotta Linguine with Zucchini and Corn with @CheatDayEats 2 zucchinis 3 Tbsp olive oil, divided 12 medium shrimp, peeled with tails left on 2 ears of corn, shucked Salt and pepper, to taste 15 oz ricotta 1 lemon, zested and juiced 1 lb dried linguine -Chop the zucchini into ½-inch-thick rounds. -Brush 1 tablespoon of olive oil onto the shrimp, zucchini, and corn and season with salt and pepper. Grill on medium heat, flipping halfway, until the shrimp are cooked through and the zucchini and corn have a nice char, about 10 minutes. Remove from the grill and cut the corn kernels off the cobs. -Add the ricotta and lemon zest to a blender. Turn the blender on and drizzle in the remaining 2 tablespoons of olive oil until combined. -Cook the linguine according to the package instructions until al dente, reserving ¼ cup of the cooking water before draining. -Toss the pasta with the whipped ricotta, lemon juice, reserved pasta water, and three-quarters of the zucchini and corn until well-combined. Top with remaining corn, zucchini and grilled shrimp.