Shrimp Pasta With Corn and Basil
This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.
- Serves: 4 persons
- Salt and pepper
- 1pound pasta, such as linguine or spaghetti
- 3tablespoons extra-virgin olive oil
- 1small garlic clove, minced
- 1 ½pounds small shrimp, preferably wild, peeled and deveined, patted dry
- Generous pinch of red-pepper flakes
- 2cups tender corn kernels (from 2 or 3 ears)
- 2tablespoons thinly sliced scallions
- 2tablespoons roughly chopped basil, plus more basil leaves for garnish
Step 1Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
Step 2As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
Step 3Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
Step 4Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.