Shrimp Pasta with Corn and Asparagus intro image
Shrimp Pasta with Corn and Asparagus

Serves: 4

Ingredients 

  • 1.5 pounds shrimp
  • 2 cups corn
  • 1 bunch of asparagus (chopped)
  • 2 garlic cloves (minced)
  • Red pepper flakes, to taste
  • 2 tablespoons green onion (thinly sliced)
  • 1 pound fettuccine or linguine 
  • Salt and pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons basil leaves (roughly chopped)

Instructions 

  1. Bring a pot of water to a boil over high heat. Add pasta and cook until al dente.
  2. While the pasta is cooking, add oil to a large skillet over medium heat. Add garlic and stir to coat in oil. Cook, stirring occasionally, until fragrant. About 2-3 minutes.
  3. Increase heat to medium-high and add shrimp. Season with salt, pepper, and red pepper flakes. Cook, stirring constantly and flipping sides, until shrimp turn pink, 1 to 2 minutes. Remove shrimp from the skillet and set aside.
  4. Add corn and asparagus and cook, stirring occasionally, for 5 minutes, or until warmed through. Add shrimp back to the skillet and toss to combine.
  5. Drain cooked pasta and return to the pot or transfer to a serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Season with additional salt, pepper, and red pepper flakes to taste.

*Note: This is best served warm and enjoyed immediately. If you have any leftovers, we recommend adding a drizzle of water before warming up.

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