Recipe From: Parents Magazine
I grilled the tomatoes, corn and shrimp on the BBQ...the recipe says otherwise.
Ingredients:
1 lb shrimp
4 corn on the cob
6 plum tomatoes (I used a dozen grape tomatoes)
1 box bow tie pasta
3 tsp olive oil (divided)
1 cup chicken broth
1/2 cup heavy whipping cream
1 tsp chipotle-pepper sauce (I used chipotle tabasco sauce)
3/4 tsp salt (divided)
1/4 tsp pepper
cilantro
Heat grill. Skewer the tomatoes and shrimp and brush with olive oil and sprinkle with salt. Add corn on the cob, tomatoes and shrimp to the grill. Grill until charred and cooked through. Cook and drain pasta. Cut kernals from corn on the cob, dice tomatoes (don't need to dice if you used the small grape tomatoes) and peel shrimp. Add chicken broth to the empty pasta pot and bring to a boil. Add corn, pepper, cooked pasta, diced tomatoes, cream, chiptole sauce and salt. Toss pasta with grilled shrimp. sprinkle with chopped cilantro.
1 lb shrimp
4 corn on the cob
6 plum tomatoes (I used a dozen grape tomatoes)
1 box bow tie pasta
3 tsp olive oil (divided)
1 cup chicken broth
1/2 cup heavy whipping cream
1 tsp chipotle-pepper sauce (I used chipotle tabasco sauce)
3/4 tsp salt (divided)
1/4 tsp pepper
cilantro
Heat grill. Skewer the tomatoes and shrimp and brush with olive oil and sprinkle with salt. Add corn on the cob, tomatoes and shrimp to the grill. Grill until charred and cooked through. Cook and drain pasta. Cut kernals from corn on the cob, dice tomatoes (don't need to dice if you used the small grape tomatoes) and peel shrimp. Add chicken broth to the empty pasta pot and bring to a boil. Add corn, pepper, cooked pasta, diced tomatoes, cream, chiptole sauce and salt. Toss pasta with grilled shrimp. sprinkle with chopped cilantro.
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