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Heat the oil in a medium skillet over medium-high. Add the onions and saute until you start to see a little color, 5 minutes. Add the garlic, herbs and zest and saute another 2 minutes.
Add the corn and tomatoes. Cook another 5 or so minutes. Season with a pinch of salt and pepper.
Scoot the veggies to the side and arrange the shrimp in the center of the skillet. Sprinkle a little salt and pepper over them. Sear on one side for 2 minutes. Fiip and sear another minute.
In the meantime, cook the pasta in a large pot of salted water, until al dente. Using tongs, transfer the pasta into the skillet. It’s okay to let some pasta water drip into it. That helps create a light sauce.
Toss everything together until combined. Drizzle with more oil and toss in more salt if needed.
Serve and demolish.
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