Shrimp Linguine With Cherry Tomatoes and Corn | Oregonian Recipes

Ingredients

• Kosher salt
• 8 ounces dried linguine
• 1 teaspoon olive oil
• 1 fresh mild chile pepper, chopped (such as Anaheim, poblano or Italian roasting pepper; optional)
• 2 cloves garlic, minced
• Pinch crushed red pepper flakes
• 1 pint cherry tomatoes
• 3/4 cup white wine
• 2 ears fresh corn, kernels cut from cob (about 2 cups)
• 3/4 pound large shrimp (31 to 40 per pound), peeled and deveined
• 1/4 cup whipping cream
• Freshly ground black pepper
• 1/4 cup fresh basil leaves, torn