Summer Corn, Tomato and Shrimp Pasta
Embrace the flavors of the season with this creamy pasta dish, where tender Swiss chard, grilled corn, and succulent shrimp are harmonized in a creamy fresh tomato sauce. Each forkful offers a taste of summer’s bounty, perfect for a relaxing evening meal or a gathering with friends and loved ones.
I love when all my ingredients come from my garden, pantry, freezer and fridge! With the abundance of Swiss chard and beautiful tomatoes ripening daily, it created the base for this quick and flavorful dish.
INGREDIENTS
- Pasta-anything you have in your pantry!
- Shrimp-a staple I always have in my freezer Cooking time will depend on the size of your shrimp
- Whole fresh tomatoes are so flavorful in this dish
- Fresh corn! Shuck it and put it on your grill to give it a bit of char. Very flavorful
- Fresh Swiss Chard.
What do those numbers on the frozen shrimp package mean? Find out here!!
SUBSTITUTIONS
- Any long or shaped pasta will work in this dish. Use what you have on hand
- Cherry tomatoes can take the place of the whole tomatoes, or canned tomatoes will work too
- You can substitute fresh spinach or kale for the Swiss Chard
Summer Corn, Tomato and Shrimp Pasta
Embracing the flavors of the season with this creamy pasta dish, where tender Swiss chard, grilled corn, and succulent shrimp are harmonized in a luxurious creamy fresh tomato sauce
Ingredients
- 8 ounces pasta (Linguine, Farfalle, Penne, Rigatoni)
- 1 cup Reserved Pasta Water
- 2 tablespoons butter divided
- 1 pound Raw Shrimp peeled and deveined
- 1 teaspoon Kosher Salt
- 1-2 cloves Garlic minced
- 2 cups Whole fresh tomatoes Peeled and chopped
- 2-3 medium ears Fresh corn grilled and kernels cut off the cob
- 1 cup Fresh Swiss chard tough stems removed and leaves chopped
- ⅓ cup White Wine of drinkable quality
- ½-¾ cup Half and half
- Kosher salt & freshly ground black pepper to taste
Instructions
- Drizzle a small amount of olive oil in the shucked corn and distribute it evenly over the whole cob of corn. Place on a hot grill (or a grill pan) and let the kernels char slightly, turning the corn to cook and char evenly. Remove and set aside to cool. When cool, cut the kernels off the cob and set aside
- Cook the pasta according to package directions to al dente. Reserve 1 cup of the pasta water. Set aside
- Heat a large skillet over medium heat. Add 1 tablespoon of the butter to the pan and allow it to melt. Add the shrimp and sprinkle with ½ teaspoon salt. Turn the shrimp and cook another 1 to 2 minutes. Remove from the pan and set aside and cover to keep warm
- Add the chopped tomatoes and a sprinkle of kosher salt. Cook until they have released their juices then add the garlic and white wine. Simmer for 3 to 4 minutes then add the Swiss chard and grilled corn kernels and cook until the chard has wilted. Turn the heat to simmer and add the ½ cup of the half and half and ½ cup of the reserved pasta water and stir until combined and slightly thickened. Add the cooked shrimp and stir
- Toss the cooked pasta and taste for seasoning. Add more reserved pasta water or half and half if desired
Notes
SUBSTITUTIONS
- Substitute 2 tablespoons fresh lemon juice for the white wine
- Substitute spinach for the Swiss chard
- Substitute 1 15-ounce can diced tomatoes for the fresh tomatoes
Tried this recipe?Let us know how it was!
