Pasta shells with shrimp, corn, and basil
After you simmer curly pasta shells, remove some of the pasta cooking water and use it to toss with the shells, sauteed shrimp, corn kernels, and basil leaves. Though Italian cooks do not mix cheese and seafood, this dish is sprinkled with a generous handful of Parmesan. (Recipe: Pasta shells with shrimp, corn, and basil)
Catherine Smart for The Boston Globe
- Choose another
-
- Poached salmon with peas and white wine sauce
- Swordfish Nicoise
- Fish roasted on caramelized onions
- Salmon and vegetable bollito
- Thai-style peanut shrimp
- Hake with sliced tomato ‘crust’ and lemon-caper dressing
- Roast salmon with tomato-olive relish
- Striped bass with roasted tomatoes and corn
- Salmon, spinach, and avocado salad with orange vinaigrette
- Bluefish with paprika-crumb topping
- Fish tacos with chipotle cream
- Pesto shrimp with zucchini and cannellini
- Shrimp cakes with pesto remoulade
- Parmesan clams
- Catalonian seafood soup
- Grilled planked salmon with herb-maple glaze
- Tuna Provencale
- Cod and smoked trout chowder
- Quick fish stew with tomatoes, ginger, and potatoes
- Roast salmon with caramelized cherry tomatoes
- Spanish potato, egg, and tuna salad
- Baked hake meuniere
- Roast hake with sauteed cherry tomatoes and mini peppers
- Po’ boys with fish and spicy mayo
- Cod primavera
- Seared sea scallops with parsnip and celery-root puree
- Pasta shells with shrimp, corn, and basil
Advertisement