10/27/2026
Charred Corn Tomato Garlic Shrimp Spaghetti
Serves 2 • About 25 minutes
Ingredients
- 7 oz (200 g) dry spaghetti
- 10.6 oz (300 g) large raw shrimp, fully peeled, deveined and tails removed
- 2 liters water + 2 tsp fine salt for pasta
- 1/4 tsp fine salt + 1/4 tsp black pepper for shrimp
- 2 tbsp olive oil, divided equally
- 3/4 cup (110 g) corn kernels, fresh or thawed and thoroughly dried
- 1 cup (150 g) cherry tomatoes, halved
- 1 tbsp (14 g) unsalted heart-shaped butter
- 3 garlic cloves, minced
- 8 basil leaves, sliced into ribbons
Method
1. Cook pasta in the salted boiling water for 1 minute less than the package time. Reserve 1 cup (240 ml) pasta water, then drain. Time this to finish as the sauce is ready.
2. Pat shrimp dry and season with their salt and pepper. Start with the empty stainless skillet. Add 1 tbsp olive oil and heat over medium-high induction. Sear shrimp in a single layer about 90 seconds per side, until opaque throughout. Remove to a clean bowl.
3. Add remaining 1 tbsp oil and dry corn kernels. Cook over medium-high heat 3–4 minutes, leaving undisturbed for the first 2 minutes so they char lightly. Stir in tomato halves and cook 3 minutes until softened but still recognizable.
4. Lower heat, add heart butter and garlic for 30 seconds. Add 1/2 cup (120 ml) pasta water and drained spaghetti. Toss for 1 minute, loosening with another 2–4 tbsp water if needed.
5. Return shrimp and their juices for 20 seconds. Turn off heat, fold in basil ribbons and transfer to separate bowls.
