Shrimp and Corn Pasta

When Doshi and Pat joined us for July 4^th, they brought a great salad of Cherry Tomatoes and Buffalo Mozzarella Balls. We really liked the salad, and have made it several times. I like the way the two chief ingredients are matched in size. Simply dress the salad with some herbs and Olive Oil and Vinegar. For the main course we made Fettuccine with Rock Shrimp, Corn & Jalapeno from The Young Man & the Sea by David Pasternack. This was a good recipe. We are definitely enjoying the book’s fish recipes.

Fettuccine with Rock Shrimp, Corn & Jalapeno

The Young Man & the Sea

David Pasternack

Rock shrimp are delicious, forgiving, and so easy to cook with. How did I come up with this dish? I had all these "Biker Billy" jalapenos (a variety of large jalapeno that turns red upon ripening) in my garden one summer, and I wanted to do something with them in the restaurant. Peppers and corn are the essence of summer to me, and the jalapenos add just enough heat to make the dish interesting. I let the jalapenos turn red before using them so they are not super-spicy. This dish moves quickly, so set out all the ingredients before you begin.

Serves 4

1   pound dried fettuccine

3     tablespoons plus ¼ cup extra-virgin olive oil, plus high-quality extra-virgin olive oil, for drizzling

1     medium jalapeno, stemmed and seeded, sliced in rounds

1   pound rock shrimp, peeled and deveined

Sea salt

Freshly ground black pepper

6     ears corn, kernels removed from cob (about 3 cups)

2     cups arugula, rinsed and spun-dry, chopped

Bring a large pot of salted water to a boil. Add the fettuccine and cook 1 minute less than the box instructs for al dente. Drain the pasta in a colander, reserving about 1/4 cup of the cooking water.

While the pasta is cooking, heat the 3 tablespoons olive oil over a medium flame in a deep, straight-sided saute pan. Add the jalapeno and cook until softened, about 2 minutes. Season the rock shrimp with salt and pepper, then add to the pan. Sear the shrimp on all sides for 6 to 8 minutes total. Add the corn, stir well to combine, and cook for about 1 minute more. Season with 1/2 teaspoon sea salt.

Reduce the flame to medium and add the arugula. Stir to combine. Add the pasta and the reserved pasta water. Use tongs to combine the ingredients, and continue cooking for about 1 minute more. Season with additional salt and pepper. Use the tongs to transfer the pasta to four serving bowls, and drizzle some high-quality extra-virgin olive oil over each bowl before serving.