Shrimp and Corn Pasta

 Photo is from The Cottage Home

Rating 4.75 out of 5

Using the same ingredients and process as the previous recipe, you can make a tasty pasta that really tastes completely different. Brian, loved this one, hence the high rating.  Again, this recipe is from The Cottage Home.

Ingredients

Shrimp

1 lb. raw shrimp, shells on

1/4 cup olive oil

3 cloves garlic, minced

1 Tablespoon fresh cilantro, chopped

1 teaspoon paprika

1 teaspoon salt

1 teaspoon honey

1 teaspoon cumin

1 teaspoon Worcestershire sauce

1 teaspoon cayenne

1/2 teaspoon red pepper flakes

Juice of 2 limes

Corn Relish

 

1 bag frozen corn (or several ears fresh with kernels removed if in season)

1 red bell pepper, chopped

2 cloves garlic, minced

3 green onions, sliced

1/4 cup cilantro

Juice of 2 limes

1/2 cup olive oil

Salt and pepper, to taste

Extras

 

1 red onion, sliced

Pasta

1 pound cavatappi pasta (or any shape you like)

1 package grape tomatoes

Olive oil

3/4 cup Parmesan cheese

Salt and pepper, to taste

 

Directions

 

1. Preheat oven to 450 degrees.  Cook pasta according to package directions.

 

2. Place leftover corn relish, grilled onions, and grape tomatoes on a large baking sheet (note: the first night I made a double-batch of the corn relish so I just had to marinade the shrimp and onions on the second night). Drizzle with a little olive oil, salt and pepper.  

 

3. Roast in the oven for approximately 20 minutes or until grape tomatoes start to get wrinkly and corn starts to get a little color.

4. Meanwhile, cut up your shrimp into small pieces.  Once you remove your corn and tomato mixture from the oven, add your shrimp to the baking sheet - this will warm them up without cooking them any further.

5. Drain pasta.  Add all the contents from the cookie sheet into the pasta.  Make sure to scrape up all the little brown bits (this gives the great roasted flavor).  Add your Parmesan cheese and an extra drizzle of olive oil, salt and pepper (to taste).