Shrimp Linguine With Cherry Tomatoes and Corn | Oregonian Recipes
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Cooking tools:
- Saucepan
- Colander
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Stove
- Paring knife
- Mixing bowl
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
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