Creamy (no cream) Corn Basil Shrimp Pasta

Cook time: 15 minutes - Prep Time: 15 minutes

• Ingredients

  • 1 Can of summer crisp white shoepeg corn - rinsed and drained

  • 2 green onions sliced thinly

  • 3 tablespoons of butter

  • A couple leaves of Basil

  • 3 tablespoons of Olive oil

  • 1 cup of pasta water

  • Pasta of your choice

  • Shrimp

• Instructions

  Prep work:

  • Remove tails, devain, rinse and dry your shrimp. Season with chili powder, garlic powder, onion powder, cavendars & pepper. Set aside.

  • Drain and rinse corn. Blend with 3 tablespoons of olive oil and a couple leaves of basil. Set aside.

  Instructions:

  • In a pan over medium heat melt 3 tablespoons of butter then add in sliced green onions. Sauté then add in 1 tablespoon of minced garlic. Then add in the blended corn mixture and lower the heat to a simmer. Season to taste with salt, pepper, garlic & onion powder & chili flakes

  • Cook pasta and reserve one cup of pasta water. Add pasta to the sauce and slowly add in pasta water until the sauce is to the thickness of your liking. You might not use all of the cup. Cover pasta now and begin shrimp.

  • Add a small drizzle of olive oil to a pan on medium high. Cook shrimp for 1-2 mins on each side until pink. Remove from heat immediately to ensure they don’t overcook.

  • Serve shrimp on top of pasta. Garnish with basil and green onions.

• Pairs well with

  Shrimp ◡̈ but can sub any light seafood with this refreshing summer pasta