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.