Linguine with Gulf Shrimp, Basil and Corn Crema Recipe
2 ears of Sweet Corn, shucked and kernels reserved
2 cups water
1 small Shallot, diced
1/3 cup heavy cream
1 teaspoon Coriander
2 tablespoons cold butter, divided
1 lb. 21-25 ct. shell off, peeled and deveined Shrimp, tails removed and sliced in half lengthwise
1 cup thinly sliced Scallions
6-8 large leaves of Basil, torn
2 tablespoons extra virgin olive oil
1⁄2 cup dry white wine
3⁄4 lb. Linguine
1 large pot, salted-boiling water
For Corn Crema, heat a skillet over medium heat then saute shallots and coriander in butter until fragrant. Add corn, water, cream and bring to a simmer cooking for 3-5 minutes. Transfer to a blender and process until smooth, set aside.
Heat another large skillet over high heat and add oil. (At this time place your pasta into the boiling water). When slightly smoking, add shrimp, spreading evenly, do not jiggle the pan after this; add the butter and wine then turn the shrimp to coat, reduce the heat to medium/low and season lightly with salt. Cook for 1 minute then remove from heat.
When pasta reaches “al dente” strain out of the water and pour into the pan with shrimp, ladle in a small amount of pasta cooking water, Corn crema and basil, toss to combine. Plate in small bowls, garnished with thinly sliced scallions.
Pair with our Chardonnay 2015
Photo by Andrea Hubbell