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1
Preheat a grill or broiler.
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2
Grill or broil the corn until it is dark brown on all sides.
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3
Cut the kernels off the cob and reserve.
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4
Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels.
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5
Reserve.
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6
Coat a large wide pot, over medium-high heat, with olive oil.
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7
Toss in the garlic and crushed red pepper.
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8
When the garlic becomes golden and is very aromatic, remove it from the pan and discard.
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9
Toss in the cherry tomatoes and roll them around in the oil.
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10
Add 1 cup of stock and season with salt.
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11
Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices.
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12
This will take about 8 to 10 minutes.
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13
Bring a large pot of well-salted water to a boil over medium heat.
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14
Add the corn kernels to the pot with the tomatoes.
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15
Stir to combine and add 1/2 cup of stock if the liquid level is very low.
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16
Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta.
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17
Toss the shrimp into the pot with the tomatoes and stir to combine.
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18
Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture.
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19
Add in 1/2 cup of the pasta cooking water, if needed.
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20
Toss vigorously to combine.
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21
Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan.
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22
Transfer to a serving bowl or platter and serve immediately.
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23
It's summer in a bowl!
