Late Summer Shrimp Scampi with Corn and Tomatoes
Pasta with shrimp, corn, and cherry tomatoes is a weeknight-friendly meal that good quality simple ingredients turn into something special.
Servings: 4
Ingredients
- 1 lb linguine or other long pasta
- 4 tbsp extra virgin olive oil divided, plus more for serving
- 1 lb large or jumbo shrimp peeled and deveined
- salt and pepper
- 5 cloves garlic peeled and sliced
- ½ tsp red pepper flakes
- 1 pint cherry tomatoes halved
- 2 c corn from about 2 ears
- juice from 1 lemon
- 1 c fresh herbs mix of parsley and basil
- ¼ c grated parmesan
Instructions
- First get the pasta started: bring large pot of salted water to a boil. Add linguine and cook according to package directions until the pasta is al dente. Before straining the pasta, remove 1 c of pasta water and set aside. Drain the pasta.
- Heat 2 tbsp of olive oil in large heavy bottomed skillet over medium heat. Add the shrimp to the pan, season with salt and pepper, and cook 1-2 minutes per side, until they turn pink. Transfer shrimp to a plate and set aside.
- In the same pan still over medium heat, add the garlic and red pepper flakes, and cook for 1 minute until fragrant. Add the tomatoes and corn, season with ½ tsp salt, and cook, stirring frequently, until the tomatoes start to blister and burst, and corn is cooked through, about 5 minutes. Turn off heat and set aside until pasta is cooked.
- Add the shrimp, cooked pasta, and ½ c of reserved pasta water to the pan with the sauce; mix well. Top with lemon juice, chopped herbs, parmesan, remaining 2 tbsp of olive oil, and more salt to taste. Toss to mix, adding more pasta water if needed. Serve immediately with a drizzle of olive oil on top.