Summer Shrimp, Spinach and Corn Pasta

Ingredients:

• 1 Lb 26/30 size shrimp shelled, cleaned and de-veined

• 2 cups spinach fresh

• 5 garlic cloves , minced

• 4 tablespoons butter

• 1 tablespoon olive oil

• 1/4 lemon

• 1/4 teaspoon salt

• 1/2 teaspoon crushed red pepper or more

• Fresh Corn cut off the Cobb (2)

• 10 oz Angel Hair pasta

• 1 can of Artichoke Bottoms drained and halved

• 1/2 Red Onion chopped

• 1/2 cup Parmesan cheese grated, for serving

Instructions

1. Heat a Large pot of water salted, getting it ready fo the fast cooking Angel Hair.

2. In a large skillet on medium-high heat.  Add 1 tablespoon butter and 1 tablespoon olive oil, until melted. 

3. Add fresh shrimp and half the minced garlic. Make sure the shrimp is not crowded. Cook for 1 minute on one side until pink on that side. 

4. While the shrimp is cooking, generously salt over uncooked side of the shrimp. 

5. Flip the shrimp over and cook for another 1 or 2 minutes until pink on the other side.

6. Remove the shrimp and set aside. To the same skillet, add fresh corn, onion, and artichoke bottoms and sauce for 3-4 min. Add spinach, and the remaining amount of minced garlic, 1/2 teaspoon crushed red pepper until wilted. Mix everything well, remove from heat while you cook pasta.

7. In the meantime cook pasta according to package instructions. Approx 3-4 minutes

8. Drain, reserving 1 cup of starchy pasta water.

9. Add cooked pasta to the skillet. Add back in the shrimp with the other vegetables with 1 or 2 tablespoons of butter, and lemon juice and toss.

10. Season with salt and more crushed red pepper. Slightly warm up on medium heat until the shrimp is cooked through, and all ingredients are heated through, adding additional pasta water if needed.

11. To serve, top with grated Parmesan cheese and Parsley if desired