Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes
Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 650 calories, 41g of protein, and 23g of fat per serving. This recipe serves 6. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of olive oil, chicken stock, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

1
Watch how to make this recipe.
2
Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides.
Ingredients you will need
CornCorn
Equipment you will use
BroilerBroiler
GrillGrill
3
Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
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KnifeKnife
4
Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Cherry TomatoCherry Tomato
Olive OilOlive Oil
GarlicGarlic
RollRoll
Cooking OilCooking Oil
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Frying PanFrying Pan
PotPot
5
Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
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TomatoTomato
StockStock
SaltSalt
6
Bring a large pot of well-salted water to a boil over medium heat.
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WaterWater
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PotPot
7
Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
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Corn KernelsCorn Kernels
TomatoTomato
StockStock
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PotPot
8
Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
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TomatoTomato
ShrimpShrimp
PastaPasta
WaterWater
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PotPot
9
Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture.
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TomatoTomato
PastaPasta
WaterWater
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PotPot
10
Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine.
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PastaPasta
WaterWater
11
Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan.
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ParmesanParmesan
Cooking OilCooking Oil
12
Transfer to a serving bowl or platter and serve immediately.
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BowlBowl
13
It's summer in a bowl!
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BowlBowl
DifficultyHard
Ready In35 m.
Servings6
Health Score19
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