This roasted shrimp and sweet corn pasta salad is an elegant way to elevate a traditional pasta salad, & it's perfect for warm weather, since there's no mayo!
Season the shrimp with salt, pepper, and olive oil and roast for 5-7 minutes, or until they turn pink and opaque. When the shrimp are cool, slice them in half lengthwise.
Meanwhile, to make the garlic oil, thinly slice 4 garlic cloves. Pour the extra virgin olive oil into a pan and heat on very low heat.
Add in the sliced garlic to the warm oil, and cook until the garlic turns golden brown (about 5-7 minutes). Remove the garlic oil from the pan, and set aside.
Two minutes before pasta is done, add in the corn cobs.