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.