Plump shrimp are cooked with aromatic fennel, sweet fresh corn, smoky chipotles in adobo, and a splash of cream for good measure in this flavor-packed pasta dinner.
Ingredients
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Kosher salt and freshly ground pepper
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12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
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¼ cup extra-virgin olive oil
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1 head fennel, thinly sliced (1 ½ cups), fronds reserved
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2 ½ cups fresh corn kernels (from 3 ears)
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3 chipotles in adobo, seeded and chopped (1 tablespoon), plus 2 tablespoons sauce
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1 pound large shrimp, peeled and deveined
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⅓ cup heavy cream
Description
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Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
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Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add fennel, season with salt and pepper, and cook, stirring occasionally, until it begins to soften, about 3 minutes. Add corn and chipotles with sauce and cook, stirring, 3 minutes. Add shrimp; cook until just beginning to curl but not completely cooked, about 1 1/2 minutes.
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Add pasta, reserved pasta water, and cream. Cook, stirring and shaking pan until pasta and shrimp are cooked through and a creamy sauce forms, 1 to 2 minutes more. Season with salt and pepper and serve, garnished with fennel fronds.
