Shrimp and Corn Pasta

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Recipe adapted from David Tanis

Serves 4

Shrimp and Corn Pasta

Sweet, spicy, light, and summery, this pasta dish is ready in under 30 minutes.

  • 16 oz spaghetti or linguine

  • 3 T extra virgin olive oil

  • 1 T unsalted butter

  • 2 cloves garlic, pressed or grated

  • 1 lb shrimp, peeled and deveined

  • 1⁄2 t red pepper flakes

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

  • 10 basil leaves, torn

  • Kosher salt and black pepper

Cook pasta according to package directions. Drain, reserving 1⁄4 cup of cooking liquid. Add pasta to a warmed serving bowl and 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 garlic and cook gently without coloring for about 1 minute. Add shrimp, red pepper flakes, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper. Cook for about 2 minutes until shrimp become pink, but are not fully cooked. Add the corn and saute on medium low heat for a few minutes to warm through. Add some pasta water if the pan is too dry.

Pour skillet contents over the pasta and toss. Garnish with basil and chopped scallions.

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