Serves: 4
Ingredients:
4 large ears of corn, husked
3 Tablespoons butter
Blackened Shrimp:
20 extra large prawns, peeled and deveined
1/4 cup butter, melted
Blackened Seasoning
Pasta:
12 ounces dry fettuccine pasta
2 Tablespoons butter
1/2 cup onion, diced
2 teaspoons garlic, minced
1 Tablespoon flour
2 cups corn kernels (from previous part of recipe)
1/2 cup water
1/4 cup heavy cream
1 teaspoon sugar
1/2 cup finely shredded Parmesan cheese
1/4 cup thinly sliced fresh basil
juice of 1/2 a lemon
salt and pepper to taste
Directions:
Heat a large grill pan over medium-high heat and add butter, coating the pan with it. Place corn on the grill pan and char the kernels, turning as necessary. Remove charred kernels from the cob with a knife and set aside. (You could also do this on the grill.)
Heat a cast iron skillet (dry) over medium-high heat. Place prepared shrimp on a tray and brush one side with melted butter. Sprinkle buttery side of shrimp generously with blackened seasoning. Place blackened side down on pan and cook until blackened, about 2 minutes. Turn shrimp over and cook until opaque. Keep warm.
Cook fettuccine according to package directions. In a large saute pan over medium heat, saute onion in butter until soft, about 5 minutes. Add garlic and saute for another 30 seconds. Add flour and stir until combined, cook for about one minute. Add corn kernels , water, heavy cream and sugar. Simmer until slightly thickened; 2 minutes. (But there will not be "lots" of sauce.) Add cooked pasta directly from the pasta water. Add Parmesan, basil, lemon juice and salt and pepper to taste. Stir well.
Divide pasta among four dishes and place 5 blackened shrimp on top of each bowl. Serve immediately.
- Recipe courtesy of Cathy Pollak