• Shrimp, Corn, and Arugula Linguine

    Okay hear me out. I know that in the grand scheme of things, I made a corn themed pasta recently. BUT. I had to do what I had to do, given the circumstances of this weekend. Big news!! My sister and I signed our lease on an NYC apartment on Friday! The kitchen is much smaller than I’m used to, but it’s got these very on-brand fruit tiles, and a GORGEOUS living room with a wall of exposed brick, which I can promise will start showing up in my pictures. Anyway, this weekend we started to move some furniture in, and it took my whoooole family to get my bed pieces up the three flights of stairs. That’s the price you pay for Ikea am I right? My saint of a father spent 3 hours building my bed that JUST barely fit into the space for my room, but at least we have air conditioners!

    I’m realizing how expensive it is to move into your first apartment, we are starting from scratch on furniture, kitchen supplies, you name it. I’ve had a beautiful new KitchenAid stand mixer for three months that I haven’t let myself touch until I moved, and now its going to have to be a focal point of my kitchen because it doesn’t fit in any cabinet. Alas.

    But that’s not why we’re here. We’re here for this summery pasta, which just so happened to be the result of a surplus of corn and my workplace procrastination. Add in a ton of butter and a generous pour of white wine, and my attention is captured. I regret to say that I made a quick blueberry-peach cobbler this weekend that we were halfway through before I remembered that I needed to snap some pictures. As a result, here is my peace offering instead, because who can resist a pasta recipe?? Originally found here, this Shrimp, Corn, and Arugula Linguine is quick and so fresh for summer!

    Before we start, here are 5 things to be happy about:
    ONE. The rainbow after a particularly bad thunderstorm.
    TWO. Popcorn with M&Ms mixed in.
    THREE. Starting with a blank slate.
    FOUR. Laughing so hard you can’t stop, even when you forget why you were laughing in the first place.
    FIVE. At the end of August, realizing that Fall is around the corner.

    Let’s get cooking!

    Shrimp, Corn, and Arugula Linguine

    The perfect summer pantry pasta, this can be easily customized based on what you have in your kitchen (or garden!).
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Dinner, Main Course
    Keyword: arugula, corn, pasta, shrimp

    Ingredients

    • 2 boxes linguine or spaghetti
    • 2 lbs shrimp; peeled and deveined, tails removed
    • 2 sticks butter
    • 4 cups fresh corn kernels
    • 6 cloves garlic; thinly sliced
    • 1 tsp red pepper flakes
    • 2 cups dry white wine
    • 16 oz arugula
    • Assorted herbs (basil, mint, parsley); roughly torn or chopped

    Instructions

    • Bring a large pot of water to a boil, salt, and cook pasta for one minute less than the instructions specify. Save 2 cups of pasta water for the sauce.
    • Meanwhile, melt 1 stick of butter in a large saucepan on medium heat, then saute the shrimp for 2 minutes per side, until entirely pink and cooked through. Season with salt and pepper, then remove from the pan and set aside.
    • In the same pan that the shrimp was cooked in, add the corn and a little more salt and pepper, cooking until the corn is tender and browned in some spots. Add the garlic and red pepper flakes and cook for 1 minute more.
    • Add the wine and bring the whole thing to a simmer, cooking until the liquid in the pan is reduced by half. Add the cooked pasta and toss until evenly mixed. A handful at a time, mix in the arugula until slightly wilted, adding pasta water as necessary. At this point, in goes the shrimp, the remaining butter, and the chopped herbs, and give it a final mix until evenly combined. Serve with a drizzle of olive oil and a sprinkling of the herbs, and preferably a glass of wine!

    Shrimp, Corn, and Arugula Linguine not enough? Looking for more pasta? Look no further than here, here, and here!

  • Sweet Corn Pasta with Burrata

    If you’re reading this, you deserve a bowl of pasta. How do I know this? It’s my job to know, just run with it. AND, because I can’t just let you have any old pasta, I’m bringing you this masterpiece today. What is it? Only the most perfect summer pasta, combining fresh corn and scallions into a silky sauce WITHOUT any cream it it. But since I’m me, I make up for the lack of cream in the sauce with a big ol’ ball of burrata on top because we all deserve it. Originally from the New York Times, there are few dishes I look forward to making more than this one. While it can be made year round with frozen corn, there’s just something about that fresh sweet corn taste that is HEAVENLY.

    Basically to make this sauce, you cook together some scallion whites and corn in olive oil and a little butter, good already right? THEN, you blend that together into a thick, luxurious sauce, to which we add some whole corn kernels, red pepper flakes, scallion greens, and basil. Tossy-toss that with your short pasta of choice (I like orecchiette) and BOOM, the most perfect summer pasta.

    This weekend, my family journeyed down to Washington, D.C. to visit my sister and oh my god it was hot. No offense but I’ve been dreaming of Fall since the second week of July you guys. BUT despite the heat, we spent some good old quality time together (i.e., ate a lot of food) before my brother moves to Seattle.

    I finally saw Julia Child’s kitchen!!

    Before we get some happys today, I’m just going to do one more little plug for myself in case you don’t follow me on Instagram (which you totally should btw it’s a blast). If you like what you see here on Sweet D, I would love you forever if you took 2 minutes to nominate this blog for a Saveur Magazine Blog Award, found here. Simply enter the Sweet D url, check the box for Best Baking and Sweets Blog, and ta-da!!

    NOW, here are 5 things to be happy about today:
    ONE. Costume jewelry.
    TWO. Having a burger, fries, and a beer at a summer baseball game.
    THREE. 3-day weekends.
    FOUR. Making a thorough packing list before a trip.
    FIVE. Driving around with music playing and no destination in mind.

    Let’s cook!

    Sweet Corn Pasta with Burrata

    This fresh corn and scallion pasta is the perfect way to combine all the freshest flavors of summer, while still serving a decadent dish that just screams "Treat Yourself". Top with burrata and you are guaranteed to be the most popular dinner host.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Dinner, Main Course
    Keyword: burrata, corn, pasta, scallion

    Ingredients

    • 24 ounces short pasta, like orecchiette
    • 2 Tbsp olive oil
    • 2 bunches scallions (about 15); slices, keeping whites and greens separate
    • 5 ears fresh corn (or 4 cups frozen corn); shucked and kernels removed
    • 1 tsp black pepper
    • 6 Tbsp butter
    • 1 cup parmesan cheese
    • ½ cup torn basil leaves (you could also use mint)
    • ½ tsp red pepper flakes (or to taste)
    • Fresh lemon juice
    • Fresh burrata (1 or ½ ball per person)

    Instructions

    • Bring a large pot of salted water to a boil, and cook your pasta for one minute less than the al dente recommendation on the box. Reserve 1 cup of pasta water and set the drained pasta aside.
    • In a large saute pan, heat olive oil over medium heat and add the scallion whites + a pinch of salt, cooking until the scallions are soft. Add ½ cup of the reserved pasta water plus all but ½ cup of the corn. Simmer until the corn is heated through, about 3 minutes. Season with salt and pepper, then transfer the mixture to a blender.
    • Puree the sauce until completely smooth, adding more pasta water if necessary to achieve a thick but pourable sauce.
    • Reheat the same pan over high heat and melt the butter. Add in the reserved whole corn kernels and cook until tender. Add the corn puree back to the pan and cook for an additional minute to combine the flavors.
    • Reduce the heat to medium and add the pasta and the other ½ cup pasta water, tossing to coat. Stir in ½ cup of the reserved scallion greens, the cheese, basil, red pepper flakes, and lemon juice. To serve, top with more cheese and leftover scallions, and break a whole or half burrata on top. YUM!!

    Looking for more summer pastas? I’ve got you covered here and here!