Shrimp Pasta With Corn and Basil
Published Sept. 7, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 1pound pasta, such as linguine or spaghetti
- 3tablespoons extra-virgin olive oil
- 1small garlic clove, minced
- 1½pounds 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
Nutritional analysis per serving (4 servings)
739 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 104 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 52 grams protein; 861 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
- Step 2
As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
- Step 3
Raise 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 4
Drain 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.
Private Notes
Comments
Made according to recipe, but added some reserved pasta water to the corn/shrimp mixture at the end, something you'll definitely want to do. Without the pasta water, this definitely is not "sauce". Overall nice, light, and tasty.
I would cook the corn first adding the shrimp for the last couple of minutes
This was really delicious, and perfect for the end of summer. I did make a couple of small changes: swapped out some olive oil for butter, because corn loves butter; used two medium ears of corn for two people; and couldn’t resist tossing in a handful of halved cherry tomatoes. Wonderful!
One of the best suggestions from the shrimp and corn pasta in a different NyT recipe was to thrown some fennel seeds in the oil along with hot pepper flakes as you slow infuse the oil and garlic ….. some split oil with an oil and butter blend (bc corn and shrimp love butter).
this dish turns into more stars when you add some lemon juice
Awesome and easy, especially for someone with low cooking experience. The hardest part is deshelling the shrimp. If you're not used to eating pasta without a sauce, a touch of olive oil at the end acclimates you enough, but it really doesn't need it.