Pasta with Shrimp, Pancetta, and Corn

Recipe Catherine Pla 

Serves 4-6

Pasta with Shrimp, Pancetta, and Corn

• 16 oz spaghetti

• 2 T extra virgin olive oil, divided

• 1 T unsalted butter

• 1 small onion, diced

• 4 oz pancetta

• 2 cloves garlic, pressed or grated

• 1 lb shrimp, peeled and deveined

• ½ t red pepper flakes

• 3 c corn kernels (about 3 ears of corn, or use frozen)

• 2 small ripe tomatoes, chopped 

• 10 basil leaves, torn

• Kosher salt and black pepper

Cook pasta according to package directions. Drain, reserving ¼ cup of cooking liquid. Stir a tablespoon of butter into the pasta to keep the strands from sticking together.

Heat oil in a large skillet over medium high heat. Add the onion and pancetta and saute, stirring for 4-5 minutes until onion is softened. Add the garlic, shrimp, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook for about three minutes until shrimp become pink. With a slotted spoon, remove the shrimp to a bowl and set aside (so they don’t overcook). Add the corn and tomatoes and saute on medium low heat until tomatoes begin to break up and it looks like a sauce. Add some pasta water if it is too thick. Taste and season with more salt and pepper if needed.

Add back the shrimp and spaghetti and toss. Garnish with basil.