Pasta with Rock Shrimp, Tomatoes, and Corn

(Molly Aronica)

This vibrant, springtime dish is a great weeknight dish because it comes together in just 30 minutes. Make sure to use very fresh rock shrimp and rinse then pat them dry before sautéing.

Cook Time:

Prep Time:

Total Time:30 min

Servings: 3

Ingredients:

1 pint cherry tomatoes, halved

2 ears of fresh corn, kernels cut off from the cobs

1 small shallot, finely diced

1/4 cup basil leaves, chopped

1/2 cup extra-virgin olive oil

1 teaspoon kosher salt

1/2 pound spaghetti

2 tablespoon unsalted butter

1 garlic clove, minced

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper flakes

1 pound rock shrimp, rinsed and patted dry

Preparation:

Toss together the first six ingredients in a mixing bowl and set aside.

Meanwhile, boil a pot of water for the spaghetti; once the water boils add the pasta and cook according to package instructions.

Meanwhile, set a large sauté pan over medium-high heat.

After a minute, add the butter to the pan and let it melt.

Once the butter is melted add the garlic and sauté for 3 minutes, then add the salt and red pepper flakes and sauté for 1 more minute.

Add the shrimp and cook until just opaque, about 7 minutes.

Toss together the tomato and corn mixture with the shrimp and pasta, and serve immediately.