Shrimp and Summer Corn Pasta
Two weeks ago we were preparing to leave on our trip and now I’ve blinked and the vacation is almost over.
Two weeks ago we were packing our suitcases and I was heatedly defending my choice to bring six pairs of shoes, four purses, three pairs of jeans, and a thick cream-colored cotton sweater (it’s so “Italia”!). Now I’m sheepishly admitting I could have done with less – except the sweater, I’m wearing it now!
Two weeks ago we were wondering if the pasta would be as good as we remembered, if we would order the same sorts of wines we did the last time we were here, if the beer gardens in Germany would still be as wonderful. Today we’re preparing to break our scale when we get home. We’ve eaten so much it might happen.
Two weeks ago Steve was practicing his conversational Italian and German. After two weeks I’ve finally learned how to properly wish someone a good evening in Italian: “buona sera” means “good evening”. “Buenos Aires” is a country.
Two weeks ago I was stressed, tired, drained, and so ready for vacation. After two weeks of sun, beer, wine, delicious food, a few white-knuckled car rides on single lane mountain roads, boats, water, pool time, laughter, and warm summer evenings sitting at outdoor cafes all of that stress and tension has melted away.
None of this really has anything to do with this shrimp and summer corn pasta except I made it two weeks ago before we left on vacation. Today I’m sharing it before we head out to enjoy our last day here in Italy.
- 6 ounces mezze penne or other short pasta
- 2 tablespoons olive oil
- 2 tablespoon butter, divided
- 1 and ½ cups fresh or frozen corn kernels
- 2 garlic cloves minced
- 1 can black beans
- 12 ounces peeled and deveined shrimp (fresh or frozen)
- ½ teaspoon kosher salt
- Juice from 1 lemon
- 1 tablespoon finely chopped parsley
- Boil the pasta according to package directions.
- In a large pan, heat one tablespoon of butter with the olive oil over medium heat. Add the garlic and corn and cook for 2-3 minutes . Add black beans and shrimp. Cover the pan for a few until shrimp are almost cooked, about 1-2 minutes. Uncover and then add the hot pasta, lemon juice, salt, and another tablespoon of butter and toss it all together until the shrimp are cooked through (another 1-2 minutes). Garnish with parsley and serve.
The cooking time for the shrimp may vary depending on the size of shrimp you use. Small shrimp will cook in about 3 minutes and larger ones could take up to five minutes. Use your judgement and cook the shrimp until it’s turned pink and opaque.
If you use frozen corn thaw it first the same way as the shrimp, but if it’s summer and fresh corn is available use fresh!
The post Shrimp and Summer Corn Pasta appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/08/shrimp-and-summer-corn-pasta.html
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