This recipe is courtesy of the latest issue of Parents magazine. I thought it looked yummy so its on my list to try out this week:
Yield: 6 servings
6 large plum tomatoes, halved
3 tsp olive oil, divided
1 lb medium shrimp, peeled and deveined
3/4 tsp salt, divided
4 ears of corn
12 oz bow-tie pasta
1 cup chicken broth
1/4 tsp pepper
1/2 cup heavy cream
1 tsp chipotle-pepper sauce
chopped cilantro, optional
Heat Grill. Brush cut side of tomatoes with 2 tsp oil and grill, cut side down without turning until charred. (About 10 minutes.) Remove from grill using spatula, transfer to cutting board, and chop. Set aside. Toss shrimp with remaining oil and sprinkle with 1/4 tsp salt. Grill, turning once, until cooked through, (about 6 minutes) set aside.
Bring a large pot of salted water to a boil. Add corn, and cook 3 minutes after water returns to boiling. Using tongs, remove corn from the water. Add pasta to boiling water and cook according to package directions for al dente, about 9 minutes. Drain well.
While pasta is cooking, use a large knife to cut corn from cobs. After draining pasta, add chicken broth to pasta pot and bring to a boil. Add corn, pepper, cooked pasta, tomatoes, cream chipotle-pepper sauce, and remaining 1/2 tsp salt. Tosss pasta with grilled shrimp. Sprinkle with chopped cilantro.
Tips & Tricks:
For kids with a milder palate, reserve pepper-sauce for adult plates only. Use canned corn to save time cooking & cutting fresh.
Make it Healthier:
In place of cream, use evaporated skim milk. Reduce salt & use low sodium, msg free broth.