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.


  • 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


Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

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

Step 7

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