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Prep time
5 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
I adore this dish for several reasons. The pasta is an ideal backdrop to the rich, salty pesto. The corn brings in not only a contrast of texture, but a sweet note that cuts through the rich sauce. A perfect side for grilling, or add in grilled shrimp as shown to make it a main. Bonus: it can be cooked all on the grill using the side burner, if you have one. Feel free to sub at will; pistachios for the walnuts, Romano for the Parmesan; spinach for the arugula, the world is your pasta bowl! —JimCooksFoodGood
Ingredients
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1 pound
Pasta, preferably a whimsical shape like baby shells
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2 cups
arugula
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1 cup
corn (frozen or fresh)
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1/2 cup
parmesan cheese, plus some for garnish
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1/2 cup
walnuts
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2
cloves garlic
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2
lemons
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1/3 cup
quality Olive Oil
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1 pound
shrimp, peeled, deveined, tail off
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1 teaspoon
red pepper flake
Directions
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Bring pot of salted water to boil. Cook pasta just shy of al dente (reserving a cup of pasta water).
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Zest, then juice lemons.
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To a food processor, pulse garlic until chopped (Tip: to tame the intense raw garlic fire, drop the clove into the boiling pasta water for 30 seconds). Add in walnuts, Parmesan cheese, arugula and juice of both lemons. Pulse until coarse. While running, stream in olive oil. Season with a heavy grind of pepper and a subtle pinch of salt.
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To large saucepan, heat 2 tablespoons of olive oil on medium heat. Saute shrimp for 2-3 minutes.
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Add red pepper flake and corn to shrimp, cook for 2-3 minutes or until shrimp is cooked. Turn heat to low, fold in pasta, pesto, and 1 cup of reserved pasta water.
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Briefly cook for 1-2 minutes on low, until sauce thickens and pasta absorbs some of the liquid. Serve garnished with lemon zest and grated Parmesan.
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