Lobster Salad, Shrimp and Corn Pasta

Lobster Salad

We had dinner at Henry's Cuisine our favorite Chinese Restaurant. We had left over Lobster and decided to make a Lobster Salad for a first course it was delicious with: Lobster, Tomatoes and Avocado. We didn't put any Dressing on the Salad, it didn't need it! We then had Shrimp and Corn Pasta. This was a very good, easy recipe (as long as you buy peeled Shrimp). We will duplicate this dinner again!

Shrimp Pasta with Corn and Basil

New York Times

 

This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.

 

Yield:4 servings

 

INGREDIENTS

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

 

PREPARATION

 

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.