Roasted Shrimp and Sweet Corn Pasta Salad
  • 1 pound Barilla┬« penne pasta
  • 1 pound jumbo shrimp, peeled and deveined
  • 2 ears fresh corn
  • 4 garlic cloves, sliced
  • ⅓ cup extra virgin olive oil
  • 1½ cups grape tomatoes, halved
  • Zest and juice of 1 lemon
  • 4 oz jar of capers, drained
  • ¼ cup fresh basil leaves
  • salt and pepper, to taste
  1. Preheat your oven to 400 degrees F.
  2. Season the shrimp with salt, pepper, and olive oil and roast for 5-7 minutes, or until they turn pink and opaque.
  3. When the shrimp are cool, slice them in half lengthwise.
  4. Meanwhile, to make the garlic oil, thinly slice 4 garlic cloves.
  5. Pour the extra virgin olive oil into a pan and heat on very low heat.
  6. Add in the sliced garlic to the warm oil, and cook until the garlic turns golden brown (about 5-7 minutes).
  7. Remove the garlic oil from the pan, and set aside.
  8. Cook the penne pasta according to the package instructions.
  9. minutes before pasta is done, add in the corn cobs.
  10. To assemble the pasta salad, drain pasta and corn. Set the corn aside to cool.
  11. Place the hot pasta into a bowl, and add the garlic oil. Toss to combine.
  12. Cut the corn off of the cob, then toss it onto the pasta. Add the shrimp, tomatoes, lemon zest, lemon juice, and capers.
  13. Mix everything together thoroughly, then cool the salad in the fridge for 2-3 hours. (You can also serve this right away, if you're eating it warm.)
  14. Right before serving, toss in the fresh basil.
Recipe by Delish D'Lites at