A delicious dish with savory shrimp, tender gnocchi, and sweet corn, tomatoes, and basil.
30 minutes, 3 servings
| 12-16 ounces | Peeled and Deveined raw shrimp |
| 16 ounces | Gnocchi, fresh or frozen |
| 8-10 ounces | Cherry tomatoes |
| 3 | Garlic cloves |
| 3 | Scallions (Green onions) |
| 6-10 ounces | Sweet corn, frozen, or better yet, fresh cut from cob. |
| 1 package | Fresh basil (about .5 ounce) |
| 2 Tbsp | Butter |
| 3 Tbsp | Extra virgin olive oil |
| ¼ tsp | Crushed red pepper flakes |
| 1. Start boiling salted water to cook the gnocchi. |
| 2. Cut the scallions (Green onions) in 1/4 inch pieces, sliced at a diagonal. |
| 3. If using fresh corn, cut the kernels from the cob. If using frozen, thaw it. |
| 4. Peel and roughly chop the garlic cloves. |
| 5. Trim the stems from the basil. |
| 6. Heat 2 tsp extra virgin olive oil in a large pan . |
| 7. Add the whole cherry tomatoes and cook without stirring for 3-4 minutes until blistered. © FirstPageRecipes.com |
| 8. Season the tomatoes with salt and pepper to taste. |
| 9. Stir and continue cooking for 1 minute, then remove from the pan. |
| 10. Heat 2 tsp extra virgin olive oil in the same pan. |
| 11. Cook the corn and scallions for 2 minutes, stirring occasionally. |
| 12. Add the shrimp, garlic, and crushed red pepper flakes. |
| 13. Stir and cook for 3-4 minutes until the shrimp are pink. |
| 14. Meanwhile, cook the gnocchi according to the package instructions. |
| 15. Reserve 1/2 cup of the pasta cooking water. |
| 16. Add the drained gnocchi, blistered tomatoes, butter, and half of the basil to the pan with the shrimp and corn. |
| 17. Season to taste with salt and pepper. |
| 18. Plate the dish and top with additional basil. |
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