15 Minutes prep • 10 Minutes cook • Low FODMAP • Serves 4 • Ok to make-ahead: Steps 1 - 4

This is a quick shrimp pasta dish that can be made with fresh or frozen corn and shrimp. Our lemon basil pesto is the perfect fit for this recipe and you can make it in under 5 minutes. The corn, fresh herbs, and shrimp come together in a light and fresh pasta dish that’s sure to please family, friends, and guests.

Ingredients

1/4 cup of our lemon basil pesto or other low FODMAP pesto (recipe below)

1 pound gluten-free dry pasta, such as Delallo Penne Rigate

2 tablespoons garlic-infused olive oil

1/2 stick (4 tablespoons) salted butter

4 green onions (green part only), chopped

2 ears corn on the cob, kernels removed

2 tablespoons fresh thyme leaves

1/2-1 teaspoon chili powder

1/8 teaspoon cayenne pepper

Kosher salt and black pepper

3/4 of a pound raw shrimp, peeled and deveined

1/4 cup dry white wine (such as sauvignon blanc or pinot grigio)

Juice from 1 lemon

2 tablespoons fresh chives, chopped

Directions

(1) Make pesto: Make our Lemon Basil Pesto.

(2) Prepare your ingredients: Cut the corn from the cob. Chop the herbs. Juice the lemon.

(3) Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain but don’t rinse and toss with a drizzle of olive oil.

(4) Cook the corn: Meanwhile, melt together the butter and olive oil in a large frying pan. Add the green onions, corn, thyme, chili powder, cayenne, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes.

Make-ahead note: At this point, you may set the pesto, pasta, and cooked corn aside until you’re ready to prepare the final dish. Depending on how long you leave it, you will need to reheat the pasta and corn, then add the shrimp, cook, and finalize.

(5) Add the shrimp: Stir in the shrimp, tossing with the butter mixture. Add the wine and lemon juice, bring just to a boil, and cook until the shrimp are just pink (about 3-4minutes).

(6) Finish: Remove from the heat and stir in the pesto and chives. Taste and add more pesto, salt, and pepper if needed.

(7) Plate and serve: To serve family-style, toss the pasta, corn, shrimp, and sauce together. Put into a serving bowl and sprinkle with freshly grated parmesan cheese. To plate and serve individually, divide between bowls or plates. Top each with freshly grated parmesan cheese.

Eat and enjoy every bite because you can!

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Lemon Basil Pesto

Ingredients

2 cups fresh basil leaves - chopped

1/2 cup fresh dill - chopped

1/4 cup garlic-infused olive oil

1-2 tablespoon fresh-squeezed lemon juice

1 jalapeño pepper, seeded and chopped (optional)

1/4 - 1/2 cup fresh-grated parmesan cheese

Salt and pepper to taste

Directions

(1) Prepare the ingredients: Wash and chop the basil and dill. Seed and chop the jalapeño (if using). Squeeze the lemon juice. Grate the parmesan.

(2) Blend the ingredients: Blend all ingredients except salt and pepper in either a blender or food processor until smooth.

(3) Finish: Taste and add salt and pepper to your liking.

(4) Serve: Serve on soup, pizza, as a dip for bread, or in any recipe that calls for basil pesto.

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