Spaghetti with Corn & Shrimp

I'm lucky enough to live in a place where fresh fruit and vegetables, even exotic and hard-to-find varieties, are easily available at the grocery stores and farmer's markets; and thanks to global trade, seasonal produce is often available year-round. However, I only really eat fresh corn during the summer, because there is no substitute for the perfectly sweet kernels available at my farmer's market June through September. Last weekend I bought a bunch, peeled the kernels from the cob, and quickly sauteed them to add to meals all week long. The spaghetti I made was the perfect summer dinner, but cold leftovers would be a great pasta salad for tomorrow's lunch.


Spaghetti with Corn, Shrimp, & Parsley:

• Bring one large pot of water to a boil. Season with salt and cook 8 oz. spaghetti until two minutes before al dente.
• Meanwhile, heat a large pan with 1 tbsp. olive oil.
• Add 1/2 lb. peeled and de-veined shrimp to the pan and cook for 3 minutes per side, or until just cooked through.
• Remove shrimp from the pan and set aside.
• Add 1 more tbsp. of oil to the pan, then add the kernels from 3 ears of corn* and cook for 3-4 minutes.
• Remove the corn, add 1 tsp. oil and 2 cloves of crushed garlic.
• Saute the garlic until fragrant and add 1/2 c. white wine, salt, pepper, and a pinch of red chili flakes to the pan.
• Let the wine reduce by half, about 3-4 minutes, then add the corn, 2 tbsp. minced parsley, and 1 tbsp. cream to the pan.
• Drain the pasta, reserving 1 c. pasta water.
• Add the pasta water to the skillet, then lower the heat to a simmer and add the pasta and the shrimp.
• Toss the pasta in the pan until almost all the sauce is absorbed, about 2 minutes.
• To serve, divide pasta onto plates and top with extra minced parsley.

Serves two - three
*I used a corn peeler to easily remove the kernels from the cob.