Cajun Shrimp and Corn Alfredo
Creamy pappardelle tossed with spicy shrimp, grape tomatoes, and fresh corn.
Ingredients
- 12 ounces pappardelle
- 3 tbsp. kosher salt
- 2 ears corn on the cob
- 3 tbsp. unsalted butter
- 2 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- ½ cup minced onion
- 1 cup minced red bell pepper
- 1 pound large Gulf shrimp, shelled and deveined
- 1 tsp. each garlic powder, oregano, paprika
- 1 tbsp. fresh thyme leaves
- ¼ tsp. each kosher salt and cayenne pepper
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1½ cups halved cherry tomatoes
- ¼ cup basil leaves
Instructions
- Begin by making the pasta: Bring a large pot of water with six quarts of water to a boil. When it reaches a boil, add nine teaspoons of kosher salt and the pasta. Cook the pasta until it's just al dente. The time for this should be on the pasta box. When it's done, drain it well.
- Place the corn on a plate, cover with a paper towel and microwave for five minutes. Remove all the kernels from the cobs and set aside.
- Season the shrimp with the garlic powder, paprika, oregano, salt, cayenne, and thyme.
- While the pasta cooks, make the Alfredo sauce: In a large skillet melt the butter and olive oil on low heat. Add the onions and peppers and cook until the onions are soft, about five minutes. Add the shrimp and garlic and cook on low heat until the shrimp turns pink and is cooked through, about five minutes. Add the cream and bring it to a simmer. Remove the pan from the heat and stir in the cheese until it melts. Then, stir in the tomatoes, corn, basil and pasta and serve.
Nutrition
Calories: 525kcal
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