1. Start heating the pasta water if you’re making pasta.

Follow the instructions for making pasta while you do the below. Once the pasta is al dente, remove from the water to a bowl and toss with about 1 tbsp of olive oil.

FYI – some recipes will have you combine the pasta + shrimp, but I don’t do that because this recipe is prioritizing family dynamics. I find it much easier to avoid mealtime battles if the shrimp and pasta are separate. That way I can use the plain pasta as an inducement to try the shrimp. And I can just spoon the shrimp & sauce over my pasta for myself / my husband.

2. Steam the corn.

Heat about 1 inch of water in a large frying pan or sauté pan over high heat. Once boiling, add the corn and cover. Allow to cook for 5 minutes. Then take off the lid, turn off the heat, and allow to cool. 

You can either keep it on the cob or cut it off if you’d like to mix it into the pasta. My personal preference is to keep it on the side because kids. 

3. Preheat large sauté pan or Dutch oven. 

4. Lightly brown the garlic.

Add your 3 tablespoons unsalted butter plus 4 tablespoons olive oil. Add your 1/3 cups crushed garlic. I crush it straight into the pan with my garlic crusher. Yes, it’s a lot of garlic. Yes, it’s worth it. Yes, we all smell fantastic and vampires dare not approach.

Let it (the garlic, not the vampires) cook 3-5 minutes until lightly browned. It will continue to brown after you add the tomatoes so don’t overdo the browning.

5. Add the tomatoes.

Add the 2 pints cherry tomatoes. Let them cook 5-8 minutes until most of them burst. Keep an eye on your garlic to make sure it doesn’t burn – if it starts to get too golden, reduce the heat a bit.

6. Add the wine, lemon zest, salt.

Add:

• 2/3 cup dry white wine; 
• zest from 1 lemon; and
• 1 tsp salt

Bring to a simmer and allow to cook for 2-3 minutes.

Note: If you need to slow down on prepping dinner, now is a good point to turn off the heat and pause for a few minutes. When you’re ready to go again, just bring the mixture back up to a simmer and pick up where you left off.  Once you add the shrimp, you’re going to be ready to eat in less than 5 minutes. 

If you want to add corn to the mix, stir it in now.

7. Get your shrimp ready.

Pat the 1 lb of shrimp dry. Sprinkle them with 1/2 teaspoon of salt. Then dump them into the simmering wine mixture. Stir them in until the shrimp are starting to turn opaque. Should take about 3-4 minutes. 

8. Turn off the heat, add the lemon juice and parsley, and serve.

I use 1/2 of a lemon and 1/3 of a cup of parsley. 

I keep my shrimp in the pan I cooked them and put it right on the table – keeping the pasta and shrimp separate so people can top their pasta with shrimp as needed.

9. Enjoy!