Shrimp Tagliatelle Pasta with Corn Crema

Serves 2 Entrees   4 Appetizers



5 ears of corn, husked 
1/3 cup heavy cream  
2 tablespoons butter 
1/4 cup finely minced shallots or red onion 
1/2 cup white wine 
8 oz fresh tagliatelle or linguine pasta 
4 oz. fresh shrimp, diced  
1 teaspoon fresh thyme, minced 
1/4 cup parmesan cheese 




  1. Shuck the corn and remove the kernels. Place the uncooked kernels in a blender and discard the cobs and husks. Purée the corn with 1⁄3 cup heavy cream. Press the purée through a fine sieve and reserve. 

  2. Melt 2 tablespoons of butter in a large, high-sided skillet over medium heat. Add the onion, and season with a little salt and pepper. Cook until the onion begins to soften, about 5 minutes. Add the wine and reduce for a few minutes. Add strained corn purée and bring to a gentle simmer and cook until the sauce is the consistency of heavy cream

  3. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 4 minutes. Ingredients Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat.

  4. Add diced shrimp, fresh thyme and pasta to corn cream in skillet and toss for a minute or so over medium heat. 

  5. Remove from heat, fold in cheese and taste for seasoning. Feel free to add salt and pepper (recommend white pepper). 

© 2016 Jon Ashton