Shrimp and Corn Rotini
Succulent shrimp and sweet corn are a decadent combination. This dish is easy enough to prepare as a weeknight meal, yet elegant enough to serve when entertaining.
Ingredients
- 12 ounce dry rotini pasta
- 1 tablespoon olive oil
- 3 scallions thinly sliced
- 3 garlic cloves minced
- ½ tablespoon red chili flakes
- Sea salt and black pepper to taste
- 2 cups fresh or frozen corn kernels
- ½ cup dry white wine
- ½ cup canned coconut milk
- 2 tablespoons butter
- 12 ounce uncooked large shrimp
- ½ lemon juiced
- ¼ cup parmesan cheese freshly grated
- ½ cup parsley roughly chopped, divided
Instructions
- Bring a large pot of generously salted water to a boil. Prepare rotini al dente according to package instructions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
- Add shrimp to skillet. Sauté until almost cooked through but not quite. Watch carefully so they do not overcook.
- Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
- Add butter. Continue heating until the shrimp has heated through and finished cooking and the butter nicely coats everything.
- Add the rotini, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
- Garnish with remaining parsley and enjoy.
