Linguini With Corn, Potatoes, Shrimp And Herbs

• For the Shrimp
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon fresh parsley
• 3 tablespoons crisp white wine
• 1 teaspoon smoked paprika
• salt and pepper
• For the Pasta, Corn and Potatoes
• 1 pound linguini
• 3 youkon gold potatoes
• 4 ears corn
• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme
• 1 tablespoon fresh oregano
• 1 leek
• 2 tablespoons fine quality extra virgin olive oil
• salt and pepper

1. In a large bowl, combine shrimp, garlic, olive oil, smoked paprika, the wine and parsley. Allow to marinate for about 1 hour - it does not need much time in the marinade. rnrnDrain shrimp from marinade. Discard marinade.
2. Peel and julienne the potatoes.
3. Remove the corn from the cob.
4. Slice the leek into thin slices.
5. Bring a large pot of water to the boil. Salt as desired. Add the pasta and the potatoes to the pot. After 5 minutes, add the corn. Cook the pasta to al dente. Remove and drain.
6. Meanwhile, heat the butter and the extra virgin olive oil in a small skillet. Add the leek and the herbs. Saute for 5 minutes, stirring often, until the leek is soft. Remove from heat.
7. Drain the linguini, potatoes and corn. Place on a large serving platter. Arrange the shrimp on top of the pasta. Pour the contents of the skillet over the pasta and vegetables. Pour the fine extra virgin olive oil over the pasta. Season with salt and pepper and toss well. Serve immediately.

shrimp, shrimp, olive oil, garlic, parsley, crisp white wine, paprika, salt, pasta, linguini, youkon gold potatoes, corn, extra virgin olive oil, unsalted butter, fresh rosemary, thyme, fresh oregano, leek, extra virgin olive oil, salt

Taken from food52.com/recipes/13739-linguini-with-corn-potatoes-shrimp-and-herbs (may not work)