Mexican Street Corn & Shrimp Pasta

🥘 Ingredients

• bell pepper
  1 unit
• black pepper
  ¼ tsp
• butter
  1 tbsp
• cooking oil
  2 tbsp
• corn
  1 c
• cream cheese
  2 oz
• cream sauce base
  1 c
• dried oregano
  1 tsp
• garlic powder
  1 tsp
• hot smoked paprika
  1 tsp
• jalapeño
  1 unit
• penne pasta
  8 oz
• pepper jack cheese
  ½ cup
• salt
  ½ tsp
• scallions
  2 scallions
• shrimp
  8 oz

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Core, deseed, and finely dice bell pepper . Drain and pat dry corn with paper towels. Trim and thinly slice scallions , separating whites from greens. Mince jalapeño , removing ribs and seeds for less heat. Pat dry shrimp .

   bell pepper: 1 unit, corn: 1 c, scallions: 2 scallions, jalapeño: 1 unit, shrimp: 8 oz
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   penne pasta: 8 oz
3. 

   3

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and black pepper . Cook, stirring occasionally, until tender ⏱️ 6 minutes . TIP: If bell pepper starts to char, add a few splashes of water.

   cooking oil: 2 tbsp, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred ⏱️ 3 minutes . Add scallion whites, garlic powder , dried oregano , and minced jalapeño to taste. Cook, stirring occasionally, until fragrant ⏱️ 2 minutes . Remove from heat. Stir in hot smoked paprika . Transfer ¼ of the veggie mixture to a plate; reserve for serving.

   garlic powder: 1 tsp, dried oregano: 1 tsp, hot smoked paprika: 1 tsp
5. 

   5

   Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, shrimp, cream sauce base , cream cheese , half the pepper jack cheese , half the scallion greens, and ¼ cup reserved pasta cooking water. Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce ⏱️ 2 minutes . TIP: If pan is too small, carefully transfer everything to empty pot used for pasta. Remove from heat; stir in butter until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.

   cream sauce base: 1 c, cream cheese: 2 oz, pepper jack cheese: ½ cup, butter: 1 tbsp
6. 

   6

   Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.