Shrimp & Corn Pasta
Quick, easy, and so delicious!
About this Recipe
By: Colleen McGlynn
Just reading the ingredient list will make your mouth water in anticipation: everything in it is delicious on its own, but the prospect of them all together is irresistible!
This recipe will make four main course servings, or six appetizers.
Quality ingredients are key, because each one stands out. Try to get medium-sized shrimp that aren’t frozen, and fresh corn still on the cob.
(If you want to have this off-season, just cut the kernels off the cob during the peak of corn season, remembering to scrape the cob with the back of the knife to extract all those good juices, then freeze. You’ll be so glad you did!)
- 1lb shrimp, peeled and deveined (leave the tails on; reserve the shells)
- 2 or 3 ears fresh corn kernels, cut from the cob
- 4 cloves garlic, peeled and thinly sliced
- 1lb Buccatini or Spaghetti
- 2Tb butter
- Glug of olive oil (not extra virgin)
- Handful of fresh basil leaves, roughly chopped
- (optional) Red pepper flakes
- (optional) 2/3 cup Parmiggiano Reggiano, freshly grated
Bring a pot of salted water to a boil.
Add the pasta and cook al dente as recommended on the package (if anything, err on the side of under-cooked, as the pasta will continue to cook a bit when stirred into the sauce).
While the pasta is cooking, coat a large skillet with a skim of olive oil and heat over a medium flame.
Sauté the shrimp shells for a few minutes, squeezing out any juice. Remove and discard.
Add the garlic and cook gently for a moment. (Don’t let it burn.)
Raise the heat and add the shrimp, seasoning it with salt and pepper (and, if desired, the red pepper flakes).
Cook until just opaque, turning once, then set aside on a warm plate.
Melt the butter and add the corn kernels and juice; cook through, tossing. If desired, stir the cheese into the mix.
Drain the pasta, reserving a cup of the water.
Add the pasta to the skillet, stir to coat, and add the shrimp. Stir in a splash of pasta water and some extra virgin olive oil.
Serve immediately on warmed plates, sprinkled with the basil.
The sweet/savory richness of this dish calls for a rich white with real depth, like our Malvasia Bianca or Pallagrello Bianco, served cool but not cold.