Shrimp with Corn and Shells

The very first hint of Fall weather hit this week so obviously, I started decorating my house with pumpkins, sipping cinnamon tea every afternoon and craving all the warm, hearty comfort foods.🎃  I'm probably jumping the gun on going all in on everything FALL because temperatures are expected to soar back into the 90's by the end of the week but for now - I'm embracing this new season.🍂

This Shells with Corn and Shrimp recipe with summer corn and fresh herbs feels summery and light while the pasta and creamy sauce makes it feel warm and comforting.🌿🌽  It's a Summer-All meal.😅  The perfect transition from summer to Fall recipe.  

If your love language is carbohydrates - you need to try this recipe.😂  A nice big bowl of Shrimp with Corn and Shells and a piece of homemade french baguette on a sunny day with just a hint of crispness to the air is comfort food at it's finest.  

Shrimp with Corn and Shells
​1 pound shrimp, peeled, deveined and tails removed
1 3/4 teaspoons salt
4 Tablespoons butter
4 ears corn, kernels cut from cobs and reserved
1 onion, chopped
3/4 teaspoon pepper
3 garlic cloves, minced
1/2 cup white wine
5 cups water
3 cups shell pasta
1/2 cup half and half
1/4 cup fresh parsley, chopped

Cut shrimp into quarters and sprinkle with 1/2 t. salt. 

Melt 2 T. butter in Dutch oven.  Add corn and 1/2 t. salt and cook 3 minutes.  ​Transfer corn to a bowl.

Melt 2 T. butter.  Add onion, 1/4 t. pepper, 1/4 t. salt.  Cook 3-5 minutes.

Stir in garlic.  Add wine and cook until liquid is evaporated.  

Add water, corn cobs and 1/2 t. salt.  Bring to boil.  Reduce heat and simmer 5 minutes.  

Discard cobs and stir in pasta.  Reduce heat to medium, cover and cook 10-14 minutes until al dente. 

Remove from heat.  Stir in shrimp.  Let sit 4 minutes.  

Stir in corn, parsley, half and half and 1/2 t. pepper.

Ciao!

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