Corn Tomato Pasta with Shrimp

If you like easy, try this pasta. I think it took 20 minutes.

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This is a very summery pasta that I like to make year round. It’s really light and has good acidity from tomatoes as well as a little sweetness from the corn.

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These ingredients are really too simple

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Any of your favorite corn will do. Fresh, canned or frozen.

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Season those shrimp

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This is my favorite kind of angel hair pasta. It tastes great and it has a little something extra. It’s Barilla Plus, see what I did there? ūüėČ

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Let the shrimp cook

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Toss with parsley

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Wasn’t that fast!?!

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Piled high on angel hair

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Corn, Tomato Pasta with Shrimp 


2 tablespoons olive oil

1 small onion, finely diced

1 cup corn (canned, frozen or fresh)

2 garlic cloves, minced

1 (14.5) ounce can diced tomatoes

1 pound large white shrimp, peeled and deveined

1/4 cup parsley, chopped

1/2 cup of white wine (optional)



1 pound angel hair pasta

Parmesan cheese

instructions and directions: 

sprinkle shrimp with salt and pepper. set aside.

over medium heat, heat oil. add onion and cook until softened, about 4-5 minutes.

add garlic and corn and saute until corn is warmed through, about 2 minutes. add wine (if using) and allow most of it to evaporate.

add tomatoes, with their juice. stir to combine. add shrimp and simmer until shrimp are cooked through, about 5 minutes.

toss with parsley and serve over angel hair. garnish with Parmesan.


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