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Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

This easy, vibrant pasta dish combines the sweetness of grilled corn, the brininess of rock shrimp, and the freshness of burst cherry tomatoes with tagliatelle. It's a quick, flavorful recipe perfect for summer, finished simply with quality olive oil and Parmesan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3042.8 kcal

Equipment

  • 1 Grill or Broiler
  • 1 Large Wide Pot For the sauce
  • 1 Large Pot For boiling pasta
  • 1 Colander For draining pasta
  • 1 Knife For corn and garlic prep

Ingredients
  

Main

  • 4 ears corn shucked
  • Extra-virgin olive oil plus high quality extra-virgin olive oil
  • 3 cloves garlic smashed
  • Pinch crushed red pepper flakes
  • 1 pint heirloom cherry tomatoes assorted sizes and colors
  • 1 1/2 to 2 cups vegetable or chicken stock
  • Kosher salt
  • 1 pound fresh tagliatelle
  • 1 1/2 pounds rock shrimp rinsed and picked through for shells
  • 1/2 cup grated Parmesan

Instructions
 

  • Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
  • Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
  • Bring a large pot of well-salted water to a boil over medium heat.
  • Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
  • Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
  • Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
  • It's summer in a bowl!

Notes

Grilling or broiling the corn adds a valuable smoky depth that elevates the dish; don't skip this step. Smashing and removing the garlic after it's aromatic ensures its flavor is infused without risking bitterness from burning. The key to the sauce is allowing the cherry tomatoes to truly burst and create their own liquid base. Ensure you reserve pasta water, as its starch content is essential for emulsifying the sauce and creating a cohesive dish. Fresh tagliatelle cooks very quickly, often just 2-3 minutes, so add the shrimp just before the pasta is done to avoid overcooking them.