Pasta tossed with chili-spiced shrimp and corn in a cilantro-butter sauce – it’s fresh, summery, and a twist on traditional shrimp scampi.
I happily use frozen shrimp most of the time because it’s convenient – no need to peel and devein them. To thaw them, I place them in a large bowl and cover them with cold water. They usually thaw within 15 to 20 minutes. Once thawed I drain them and blot them dry with paper towels.
Keywords: shrimp pasta, corn pasta, cilantro-butter shrimp pasta