Corn & Shrimp Tagliatelle
Ready in 20 Mins
Serves 4 People
INGREDIENTS
1 lb. Scratch Pasta Semolina Pappardelle
2 ears of corn
2 tbsp. extra-virgin olive oil, divided
1 lb. jumbo shrimp, peeled, deveined, and halved lengthwise
1 shallot, minced
1 serrano chile, minced
½ cup grape tomatoes, halved
8 squash blossoms, washed, stamens removed
1 tbsp. chopped parsley
8 large basil leaves, torn
Kosher salt, to taste
Freshly ground black pepper, to taste
Squeeze of lemon, to finish
1. Bring 1 gallon of water to a boil, then season it generously with salt.
2. Using a chef’s knife, remove kernels from the cobs. Then, using the back of the knife, scrape each cob to release the milk. Reserve.
3. Add pasta to boiling water and cook according to package instructions until al dente. Just before it’s done, pull out 1 cup of the cooking liquid.
4. Meanwhile, pour 1 tbsp. oil into a high-sided skillet over high heat. When it starts smoking, add shrimp in a single layer. Do not move them. When they begin to turn brown around the edges after about 2 minutes, remove to a plate. Add 1 tbsp. oil, shallot, serrano, and tomatoes to pan. Cook until tomatoes are lightly charred and release their juice, 2–3 minutes. Deglaze the pan with a splash of pasta water and stir to scrape up any browned bits. Add corn and cob milk, and cook until corn is tender, about 2 more minutes. Add seared shrimp, squash blossoms, parsley, and basil to the skillet and toss to combine. Then add pasta, tossing to coat, and pasta water as necessary to create a thin, glossy sauce. Season with salt, pepper, and lemon juice and serve immediately.
Inspired by Garden & Gun
