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Shrimp & Angel Hair with Corn, Feta and Tomatoes

Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings 2 to 3
Author Adapted from Michael Symon's 5 in 5 cookbook


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat. Stir in 1/2 cup feta cheese. Plate pasta and top each plate with remaining feta. Serve immediately.