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.