Sweet Summer Pasta

• 8 ounces pasta
• 13 lb fresh sweet shrimp, deveined and peeled (medium is best)
• 1 lb asparagus, tips only
• 1 cup sweet fresh corn kernels, scraped from the cob
• 2 garlic cloves, minced finely
• 2 fresh tomatoes, seeded and chopped roughly
• olive oil, as needed
• salt and pepper
• 12 cup heavy cream
• parmigiano-reggiano cheese, freshly grated (optional)

1. Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance).
2. Add pasta, stir quickly to prevent sticking.
3. Meanwhile, heat a large skillet over medium heat.
4. Add approximately 1 tbs olive oil.
5. Saute garlic briefly, then add asparagus.
6. Splash with a bit of pasta cooking water to steam asparagus slightly.
7. Add corn and saute briefly.
8. Salt and pepper.
9. Drain pasta, reserving 1/2 cup cooking liquid.
10. Add shrimp and pasta to skillet.
11. Add pasta cooking water and cream.
12. Simmer on medium heat, tossing, just until sauce is thickened.
13. Add tomatoes and toss briefly.
14. Salt and pepper to taste - add freshly grated Parmesan cheese if desired.
15. Serve immediately with a crisp green salad and a chilled white wine.

pasta, sweet shrimp, only, sweet fresh corn kernels, garlic, tomatoes, olive oil, salt, heavy cream, cheese

Taken from www.food.com/recipe/sweet-summer-pasta-362037 (may not work)