Welcome to another edition of Pass The Cookbook Club! This month I have the most amazing pasta for you. Like seriously. You may be looking at the title and thinking, “Pasta and corn, that’s crazy!” And to you I say pish posh. Grab your skillet and make this dish now!!
So this month we’re cooking from Michael Symon’s 5 in 5 cookbook. The cookbook is filled with recipes that are made with 5 fresh ingredients combined with some pantry staples, and ready in about 5 minutes. Granted, my version of this dish took double that time, but still. A 10 minute dinner that’s this good. Heck yes!
So, besides AB…Michael Symon is my total chef crush. I mean, have you seen his pork tattoo? I’ve been dying to get his Carnivore cookbook and after making four recipes from 5 in 5 I’m really jonesing for it. So! Recipe selections for this month included Angel Hair with Corn, Feta, and Tomatoes {my chioce, duh}, Grilled Salmon with Avocado Salad, and Spicy 50/50 Burger. Such a hard choice!!
I lucked out and talked Kita {Pass the Sushi, Girl Carnivore, and captain of the good ship PTCC} into letting me pick the cookbook for this month. Ahahaha. I’m sure our mutual Symon fetish had a lot to do with it. Any who. Yay! Thanks Kita!! If this your first time hearing about the club here’s the skinny.
Each month there’s a new cookbook. Your given 3 recipes from the book to choose from and make. We post the 4th Thursday of the month. Take the recipe you choose, tweak, work it, love it, make it your own – but keep the original recipe in your heart. If you don’t like the recipes that month or get crazy busy, no biggie. But the more you play, the more fun you have!
Join the Club!
Shrimp & Angel Hair with Corn, Feta and Tomatoes
Ingredients
- 1/2 pound angel hair pasta
- 1 tablespoon vegetable oil
- 1/2 pound raw 31/40 shrimp peeled and deviened
- 2 ears sweet corn husked, cleaned, and kernels removed
- 2 garlic cloves thin sliced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 6 sun dried tomatoes in oil rough chopped
- 1 cup feta cheese divided
- Salt & pepper
Instructions
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Bring a large pot of water to a boil. Season with 1 1/2 tablespoons salt. Add pasta to water. Cook until al dente, about 1 minute less than package directions. Reserve 3/4 cup pasta water. Drain pasta; set aside.
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Add oil to a large skillet over medium-high heat. Once skillet is hot, add shrimp. Cook 2 to 3 minutes until shrimp is pink on one side. Flip over shrimp; add corn to skillet. Cook until shrimp is pink on both sides and corn begins to brown, another 2 to 3 minutes. Stir often.
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Add garlic, oregano, and red chili flakes; cook until aromatic, about 1 minute. Add reserved pasta water. Cook for 1 minute. Add pasta and sun dried tomatoes; toss to combine.
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Remove from heat. Stir in 1/2 cup feta cheese. Plate pasta and top each plate with remaining feta. Serve immediately.
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