Corn and Shrimp Linguine with Herbs and Tomato Salad
When I was at the farmers market I bought some fresh corn on the cob and it was delicious. I believe the best way to eat in season corn is to simply steam it until just tender and eat it right off the cob. No butter for me, just the fresh taste of the corn. This is the first time I ever used corn in a pasta dish. This is wonderful fresh summer pasta dish with corn, shrimp and some prosciutto. I tossed it with fresh herbs of the season and topped it with fresh chopped tomatoes and basil. This has so much flavor and freshness in one bowl, I should call it “Summer in a Bowl of Pasta”. To make this Gluten Free simply use a Gluten Free Pasta.
Corn and Shrimp Linguine with Herbs and Tomato Salad
Tomato Salad
3 cups chopped fresh tomatoes
1 Tablespoon extra virgin olive oil
¼ teaspoon kosher salt
Fresh ground black pepper
½ cup ribbon cut fresh basil
In a medium bowl, toss tomatoes olive oil, salt, a few grinds of black pepper and basil. Let sit at room temperature while making the pasta.
Pasta
12 ounces linguine
3 ounces sliced prosciutto sliced into strips
1 tablespoon olive oil
A broken dried cayenne pepper
2 cloves garlic, minced 1 tablespoon
½ cup diced onion
1 pound peeled deveined shrimp
2 ears of corn, cut corn from the cob
½ cup chopped fresh dill
½ cup chopped fresh cilantro
Salt and freshly ground black pepper
Bring a large pot of water to a boil, add salt and the pasta. Cook until al dente. Drain, reserving the pasta cooking water.
While the pasta is cooking, heat a large skillet over medium-high heat. Add a teaspoon of olive oil, swirl in the pan, add the prosciutto strips and cook until crisp. Remove from pan and set aside.
In the same pan add 1 tablespoon olive oil and swirl in pan add dried cayenne pepper, garlic, onion and sauté for 2 minutes. Add the shrimp and cook until the shrimp just turn pink. Add corn, ¼ teaspoon Kosher salt and a few grinds of black pepper; sauté for 1 minute. Add drained pasta, toss, and add ½ cup of reserved pasta water. Add the prosciutto, dill and cilantro; toss until well combined. If it looks dry add a bit more pasta water. Taste; add more salt and pepper if needed.
To serve; Divide pasta among four bowls, top each with some tomato salad and serve. Enjoy the flavors of summer in a bowl.
Tip; to cut the corn from the cob, take a larger bowl and place a small bowl upside down in the center, place cut end of corn on top of small bowl and cut off corn kernels. By doing this the bigger bowl will catch all the corn kernels and you won’t have to pick them up from all over the counter and the floor. I also saw a tip on using a Bundt pan, by placing the corn on top of the hole and as you cut the kernels they fall into the pan.
