Shrimp and Corn Pasta

• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 whole Red Onion, Finely Diced
• 3 cloves Garlic, Minced
• 2 Tablespoons Dried Oregano And Thyme (total)
• 1 Tablespoon Orange Zest
• 1 cup Frozen Corn
• 1 cup Cherry Tomatoes
• 2 pinches Coarse Salt And Freshly Ground Pepper
• 1/2 pounds Frozen Shrimp, Thawed And Deveined
• 1/2 pounds Thin Spaghetti

1. Heat the oil in a medium skillet over medium-high.
2. Add the onions and saute until you start to see a little color, 5 minutes.
3. Add the garlic, herbs and zest and saute another 2 minutes.
4. Add the corn and tomatoes.
5. Cook another 5 or so minutes.
6. Season with a pinch of salt and pepper.
7. Scoot the veggies to the side and arrange the shrimp in the center of the skillet.
8. Sprinkle a little salt and pepper over them.
9. Sear on one side for 2 minutes.
10. Fiip and sear another minute.
11. In the meantime, cook the pasta in a large pot of salted water, until al dente.
12. Using tongs, transfer the pasta into the skillet.
13. Its okay to let some pasta water drip into it.
14. That helps create a light sauce.
15. Toss everything together until combined.
16. Drizzle with more oil and toss in more salt if needed.
17. Serve and demolish.

olive oil, red onion, garlic, oregano, orange zest, tomatoes, salt, frozen shrimp

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-corn-pasta/ (may not work)