Roasted Shrimp, Corn, and Tomato Pasta

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tomato shrimp pasta

I’ve been craving the first course of dinner that was served at my wedding. It was roasted shrimp and corn ravioli, studded with bright red cherry tomatoes and more jumbo shrimp and golden corn. It might sound like an unusual dish, but it was so, so good. I never had anything like it before, and I haven’t been able to find anything like it since. I tried to combat my craving with a pasta dish made from the same components, and even though this pasta strays from its inspiration, it is really delicious in its own way. For me, this is as summery as pasta can get!

tomato shrimp pasta

To make this pasta, pre-heat your oven to 450º F. On a baking sheet, spread 1 quart of cherry tomatoes, the kernels from 1 ear of corn, and 10 jumbo shrimp. Drizzle them with olive oil, and season them with salt and pepper. Bake them for about 5 minutes until the shrimp are opaque and fully cooked. Then, remove the shrimp, and return the corn and tomatoes to the oven to continue baking for another 5-10 minutes until the tomatoes burst and the corn browns. While your pasta mix-ins are baking, boil 1/2 pound of small-shaped pasta like orecchiette according to its package’s instructions.

tomato shrimp pasta

While the pasta and vegetables cook, prepare your sauce. Thinly slice 1 shallot, and add it to a small pan along with 2 tablespoons of butter. Over medium heat, let the butter melt and then brown. As soon as the butter begins to brown and smell nutty, drizzle in about 2 tablespoons of olive oil, and turn off the heat.

tomato shrimp pasta

Add your drained pasta and roasted corn and tomatoes to a bowl. Cut the roasted shrimp into bite-sized pieces, and add them to the bowl as well. Drizzle over the butter and oil sauce.

tomato shrimp pasta

Get some fresh herbs– I used a combination of oregano, thyme, and basil (currently growing in my Aerogarden!). Pick off the leaves, and add them to the pasta.

tomato shrimp pasta

Grate some parmesan cheese over the pasta, and top it with toasted pine nuts. I love all of the beautiful colors in this pasta. I could stare at it all day–if I could resist my urge to eat i!

tomato shrimp pasta

Transfer the pasta into bowls, and eat away. It’s great to have some toasted bread on hand to sop up the extra sauce and tomato juices that escape your fork. I really love this pasta, and I’m planning to load up on it before these gorgeous, heirloom cherry tomatoes go out of season!

Shopping list:

  • Pasta- 1/2 pound
  • Shrimp- 10, jumbo
  • Cherry tomatoes- 1 quart
  • Corn- 1 ear
  • Olive oil- 3 tablespoons
  • Butter- 2 tablespoons
  • Pine nuts- 1/4 cup
  • Parmesan cheese
  • Fresh herbs
  • Salt and pepper
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Peach Breakfast Bruschetta

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peach bruschetta

Peaches have been so amazing this summer, and I’ve been having a great time finding new ways to eat them up. This breakfast bruschetta is unique because it combines crunchy, buttery toast with balsamic-marinated peaches that provide a sharp zing to cut through the richness. The only thing that could make this breakfast better is a sunny patio to eat it on!

peach bruschetta

To make this bruschetta, dice up one peach, and put it in a bowl. Pour over 2 tablespoons of balsamic vinegar, 1 teaspoon of sugar, and 1 tablespoon of roughly-chopped basil. Stir the peaches around, and set them aside to marinate while you prepare the toast.

peach bruschetta

To make the toast, melt 1-2 tablespoons of butter in a pan. Put the bread in the pan, and let it soak up the butter on both sides. Sprinkle both sides of the buttery bread with cinnamon and sugar, and then toast the bread in the pan, pushing down on it with a spatula until it is golden brown.

peach bruschetta

Transfer the bread to a plate, and spoon over the balsamic-marinated peaches. You can drizzle over any leftover balsamic marinade as well. Cut into this bruschetta with a fork and a knife, and enjoy the contrasts of crunchy bread against ripe peaches and buttery toast against sharp vinegar. This bruschetta helped me start the day with a real spring in my step!

Shopping list:

  • Peach- 1
  • Balsamic vinegar- 2 tablespoons
  • Sugar- 1+ teaspoons
  • Basil- 1 tablespoon, roughly chopped
  • Bread- 1 slice
  • Butter- 1 to 2 tablespoons
  • Cinnamon
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    Yogurt Peach Pancakes

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    peach pancakes

    I can’t stop wanting these pancakes. They are so delicious! Sweet, crispy, and begging for a drizzle of maple syrup. I don’t know what I am going to do when peaches go out of season. Actually… I better make and freeze a huge batch ASAP! These peach pancakes are made with a wonderful, yogurt-based batter that is light and fluffy. The peaches just begin to caramelize after the pancakes are flipped over to create a beautiful palette of tan, pink, and, well, peach colors. These pancakes are great to look at, but they taste even better!

    peach pancakes

    To make these pancakes, get a medium-sized bowl, and whisk together 3/4 cup of flour, 2 tablespoons of sugar, 1/4 teaspoon of salt, 1/4 teaspoon of cinnamon, 1/8 teaspoon of nutmeg, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. In a second, larger bowl, whisk together 1 egg, 3/4 cup of Greek yogurt, and 1/3 cup of milk. Pour the dry ingredients into the wet ingredients, and whisk them until they are combined.

    peach pancakes

    Slice two peaches thinly.

    IMG_3451

    Heat a skillet, preferably cast-iron, over medium heat. Rub a stick of butter over the skillet, and then use a 1/4 cup measure to scoop some batter into the skillet. The batter will spread and expand a lot in the skillet, so make sure you don’t overcrowd the pancakes. I could manage to cook three pancakes at a time in my skillet. Once the batter is in the skillet, place some peach slices on top of the pancakes. You can add more peach slices as the pancakes spread. After about 1-2 minutes, the bottoms of the pancakes should be nice and brown, so flip them over. I haven’t had an issue with the peaches slipping and sliding around, but you can just push them back under the pancakes if they do. Cook the pancakes for another minute or so until they are fully cooked and the peaches are nice and golden.

    peach pancakes

    Transfer the pancakes to a plate, or dish them out to your hungry breakfasters, and continue cooking the pancakes in batches. These pancakes absolutely REQUIRE maple syrup. And gobble away!

    peach pancakes

    The first time I made these pancakes, I had some leftovers. I stacked the extra pancakes with wax paper in between each one to prevent them from sticking, and I kept them in the refrigerator. The next morning, I spread them on a baking sheet and toasted them in the oven for a few minutes until they were golden and crisped. I loved them even more this way than I did right out of the pan! So if you’re planning to make these pancakes for a big brunch, feel free to make them ahead of time and reheat them!

    This recipe is adapted from the Smitten Kitchen Cookbook.

    Shopping list:

    • Peaches- 2
    • Egg- 1
    • Greek yogurt- 3/4 cup
    • Milk- 1/3 cup
    • Vanilla extract- 1/4 teaspoon
    • Sugar- 2 tablespoons
    • Salt- 1/4 teaspoon
    • Cinnamon- 1/4 teaspoon
    • Nutmeg- 1/8 teaspoon
    • Flour- 3/4 cup
    • Baking powder- 1 teaspoon
    • Baking soda- 1/2 teaspoon
    • Butter
    • Maple syrup
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