Tuesday, January 6, 2009

Creamy Corn Fettuccine with Grilled Shrimp

I was flipping through the pages of "Cuisine at Home" magazine the other day and this recipe caught my eye. Although it said it was a "summer" recipe since it calls for fresh corn I decide to give it a shot using the frozen stuff instead. I added grilled shrimp to the top and made this a really light dish. So throw this dish together, grab a glass of wine, and relax pretending its Summer again!

  • 12 oz fettuccine noodles

  • 1/2 cup crushed tomatoes

  • 8 oz corn

  • 1/2 cup pasta water

  • 1/4 cup milk

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 clove garlic, chopped

  • 1 tbsp olive oil

  • grilled shrimp

  • parmesan cheese

  • chopped parsley

Boil pasta according to package instructions. Drain, reserving 1/2 cup of pasta water. Set aside.

In a skillet over medium heat, add oil and garlic. Saute for a minute. Add corn, tomatoes, pasta water, milk, salt, and pepper. Heat for 2-3 minutes. Add in pasta noodles and cook for another 2-3 minutes or until pasta has absorbed some of the liquid.

Serve with grilled shrimp on top. Sprinkling over it cheese and parsley.

1 comment:

Cooking for Comfort by Jennifer said...

This sounds really good! Thanks for the recipe!