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Shrimp Pasta With Corn and Basil

October 11, 2022
from NYT Cooking


  • Salt and pepper
  • 1 pound pasta, such as linguine or spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1½ pounds small shrimp, preferably wild, peeled and deveined, patted dry
  • Generous pinch of red-pepper flakes
  • 2 cups tender corn kernels (from 2 or 3 ears)
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons roughly chopped basil, plus more basil leaves for garnish


  1. Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
  2. As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
  3. Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
  4. Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.
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