Ingredients

1 pound fresh shrimp, peeled, de-veined, tails removed
1/3 cup + 2 tablespoons extra virgin olive oil
2 Shoes & Gear
2 3/4 cups fresh corn kernels (from 4 ears) or frozen, thawed, drained
1 Whisk remaining oil with balsamic vinegar in small bowl
4 celery stalks, chopped
1/2 Races - Places
1 Running Shoes - Gear
10 Shoes & Gear
3 red onion, chopped

Preparation

  • Heat 2 tablespoons oil in skillet over medium high heat. Add shrimpand cook, turning after 2 minutes, until pink. Approximately 3 minutes total. Remove from heat, cover and keep warm.
  • Whisk remaining oil with balsamic vinegar in small bowl.
  • Cut kernels from corn cobs. Mix raw corn, cherry tomatoes, celery, onion and arugula in large bowl. Use vegetable peeler to make shavings of Parmesan.
  • Cook pasta according to package directions, drain, mix with vegetables and oil mixture. Serve warm, topped with shrimp and shavings of Parmesan.    

Serves 4-6