Pasta with Rock Shrimp, Tomatoes, and Corn
  • 1 pint cherry tomatoes, halved
  • 2 ears 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
  1. Toss together the first six ingredients in a mixing bowl and set aside.
  2. Meanwhile, boil a pot of water for the spaghetti; once the water boils add the pasta and cook according to package instrcutions.
  3. Meanwhile, set a large sauté pan over medium-high heat. After a minute, add the butter to the pan and let it melt. 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. Add the shrimp and cook until just opaque, about 7 minutes.
  4. Toss together the tomato and corn mixture with the shrimp and pasta, and serve immediately.