Shrimp Pasta With Corn and Basil

Name: Shrimp Pasta With Corn and Basil
Total time: 30 min
Ingredients: Salt and pepper; 1 pound pasta, such as linguine or spaghetti; 3 tablespoons extra-virgin olive oil; 1 small garlic clove, minced; 1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dry; Generous pinch of red-pepper flakes; 2 cups tender corn kernels (from 2 or 3 ears); 2 tablespoons thinly sliced scallions; 2 tablespoons roughly chopped basil, plus more basil leaves for garnish

4.0

(33)

cooking.nytimes.com

Your recipes

Total: 30 minutes

Servings: 4

Author : David Tanis

corn pasta shrimp

Ingredients

Remove All · Remove Spices · Remove Staples

Salt and pepper1 pound pasta, such as linguine or spaghetti3 tablespoons extra-virgin olive oil1 small garlic clove, minced1 1/2 pounds small shrimp, preferably wild, peeled and deveined, patted dryGenerous pinch of red-pepper flakes2 cups tender corn kernels (from 2 or 3 ears)2 tablespoons thinly sliced scallions2 tablespoons roughly chopped basil, plus more basil leaves for garnish

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.