This recipe is inspired by our friend Hal Holden-Bache, of Nashville restaurant Lockeland Table. He makes the best creamy corn sauce served over pasta, topped with cornbread and bacon crumbles. Our recipe is a little lighter and quick to make. The corn and onions make the sauce naturally sweet, which is such a nice contrast to briny shrimp and fresh herbs.
Level
Intermediate
Prep Time
5-10 minutes
Cook Time
25 minutes
Serves
6-8
Cook it With Our
Directions
- Pat shrimp dry and season with salt and pepper. Heat 6 Quart Enameled Cast Iron Dutch Oven over medium heat for 5 minutes. Add 2 tablespoons butter and sear the shrimp, a minute or two on each side. Remove from dutch oven and set aside.
- Add remaining butter, onion, and a large pinch of salt to the pan. Cook onions, stirring frequently, until soft and lightly brown, about 10 minutes.
- Add corn, stock, another pinch of salt, and cream, then stir to combine. Add pasta.
- Simmer for 10 minutes, stirring frequently, or until pasta is al dente and the cooking liquid is mostly thickened.
- Stir in cheese, then taste for seasoning. Toss with shrimp, tomatoes, herbs and a drizzle of olive oil. Serve immediately.
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