Summer Pasta

We don't tend to eat a lot of pasta in the summer but when I get a hankering, I need it.  I mean, what's not to like.  It's a vehicle for flavour....and I love it....truly.  This particular evening I wanted something fresh, simple and bursting with summer love.  Corn, tomatoes and basil.  Awesomeness.  Yup, sheer deliciousness.  The husband and little people inhaled it.  Solid gold.
I insist you use fresh corn, as in cut the kernels off yourself.  Frozen corn just won't have the same effect and you'll lose the brightness of the dish.
If you're a veggie, leave out the shrimp but we here in this house, aren't veggies and we all like shrimp.

Ummmm, yeah you're looking at the same thing I am....IT'S SO PRETTY!

Summer Pasta

Serves 4

3/4 lb Fettuccine, or pasta of choice
4 tbsp olive oil
1 lb of shrimp, shells and tails removed
1 pint cherry tomatoes, half of them sliced in half and the others kept whole
2-3 cloves garlic, minced
4 ears of corn, kernels sliced off and set aside
1/4 cup white wine or chicken broth
Salt and pepper
Fresh basil
Chili Flakes (optional)
Parmesan cheese, freshly grated (optional)

Bring a large pot of water to a boil, salt well and cook pasta until done, reserving 1/2 cup pasta water. 
Heat a large saucepan over medium high heat. Add 3 tbsp of olive oil and slide in tomatoes, cooking for about 3-4 minutes.  Add the garlic and the fresh corn and cook for 3 more minutes.  Season with salt and pepper.  Push the veggies to the outside of the pan and add in the shrimp.  Cook a couple of minutes until they're just pink and add in the wine, stirring to get any bits from the bottom of the pan.  Throw the pasta on the veggie mixture and toss, adding pasta water to loosen if necessary.  Drizzle the last tbsp of olive oil over the pasta.  Check for seasoning.  Add fresh basil, chili flakes and Parmesan if using.