Shrimp Tagliatelle Pasta with Corn Crema | Cruise Scoop

Ingredients

• 5 ears of corn, husked
• 1/3 cup heavy cream (80 ml)
• 2 tablespoons butter (30 ml)
• 1/4 cup finely minced shallots or red onion (40 grams)
• 1/2 cup white wine (120 ml)
• 8 oz fresh tagliatelle or linguine pasta (228 grams)
• 4 oz. fresh shrimp, diced (114 grams)
• 1 teaspoon fresh thyme, minced (5 ml)
• 1/4 cup parmesan cheese (30 grams)
• For the fresh egg yolk pasta:
• 2 cups All Purpose flour (around 240 grams) Plus more for dusting.
• 9 egg yolks
• 1 tablespoon extra-virgin olive oil (15 ml)
• 3 tablespoons milk or water, plus more as needed (45 ml)