Even though Marisa has a busy week and an especially busy Thursday, we still made time for cooking together. This week we cooked on Wednesday and since she gets home later that day, we came up with a quick and easy pasta dish that can be prepped ahead if needed and comes together at dinner time fast! Our Roasted Shrimp and Corn Pasta made a delicious dinner. We decided to marinate the shrimp and corn and roast it together in the oven while we boiled the pasta and cut up the tomatoes and herbs. Marisa put everything in the pan in the morning and refrigerated it and then just took it out and slipped it in the oven. Mary put it together just right before roasting it and then we finished the recipe together. Roasting the shrimp, which only takes 10 to 12 minutes, keeps them moist and plump and the corn is cooked but still has a bite. Give this quick dish a try. Check out our recipe below.
Roasted Shrimp And Corn Pasta
Equipment
- Braiser
- Zester
- Oven Proof Skillet
Ingredients
- 3 Tbls butter divided
- 2 Tbls olive oil
- 1 1/2 Tbls minced garlic 4 or 5 cloves
- 1 tsp fresh thyme minced
- 1/4 tsp hot pepper flakes
- 1 lemon
- 1 1/2 lb. shrimp shelled, tails off
- 3 ears fresh corn
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz. tagliatelle pasta
- 1/2 pint cherry or grape tomatoes halved
- 1/4 cup minced fresh parsley
- 1/4 cup minced fresh basil
- 1/4 cup Parmesan Cheese plus more for serving, if desired
Instructions
- Preheat oven to 400 degrees and place a large pot of water on high heat to come to a boil for the pasta.
- In oven proof skillet, over low heat melt 2 Tbls butter, add olive oil, minced garlic, thyme, and hot pepper flakes. When you can smell the garlic, remove from heat and zest the lemon into the mixture. Set aside to cool.
- Cut the kernels off the cob and add them to the melted butter mixture. Add in the shelled shrimp and sprinkle with the salt and pepper. Stir until the shrimp is coated with the butter mixture. Dot on the last Tbls of butter on top.
- Preheat oven to 400 degrees, roast shrimp and corn for 10 to 12 minutes or until shrimp have turned pink and are cooked thru.
- While the shrimp is in the oven, boil the pasta according to package directions until al dente. Reserve a cup of the pasta water. Drain and set aside.
- When shrimp are done, remove pan from oven and juice the lemon onto the shrimp. Then add the tomatoes, parsley and basil. Give a stir and add the pasta, top with half of the Parmesan and mix with tongs until the pasta is coated with the butter garlic sauce. You can add in some pasta water if needed to thin out the sauce.
- Top with more Parmesan.
Notes
Nutrition
