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Author Notes: I love the contrasting flavors and textures of this dish. The silky pasta, crunchy corn kernels, and fresh herbs make this a great summer supper. To me, this dish is all about freshness and taking advantage of one of my favorite summertime eats, corn! —Kitchen Sink Diaries
Serves two - three
ounces dried spaghetti
ears of corn, kernels removed
pound medium-sized shrimp, peeled and de-veined
cup white wine
tablespoons olive oil
cloves of garlic, minced
tablespoons fresh parsley, minced
tablespoon heavy cream
pinches red chili flakes
- Cook spaghetti in a large pot of boiling, salted water until 2 minutes before al dente (follow package instructions minus two minutes).
- Meanwhile, heat 1 tbsp. olive oil in a large skillet over medium-high heat.
- Add shrimp, season with salt and pepper, and cook for 3 minutes per side (or until they just turn opaque). Remove shrimp from pan and set aside.
- Add 1 more tbsp. of olive oil and the corn kernels to the pan. Cook the corn for 3 minutes, stirring occasionally, then remove and set aside.
- Add garlic to the pan, cook until fragrant, then add the wine and let the sauce reduce by half (3-5 minutes).
- Add the corn back to the pan, along with the cream, parsley, and red chili flake. Season with salt and pepper.
- Drain pasta, reserving 1 c. pasta cooking water.
- Reduce the pan's heat to low. Toss the pasta and shrimp in the pan with the corn sauce, gradually adding pasta cooking water to moisten and bind the pasta (you might not need the entire cup).
- Continue tossing pasta until al dente and silky, about 2 minutes. Do one final check for seasoning and divide onto plates. Garnish with extra parsley, if desired.
- This recipe was entered in the contest for Your Best Corn off the Cob