Page 188 - 2016TOHCookbook

Linguine with Grilled Shrimp, Charred Corn and Cauliflower
Barilla
INGREDIENTS
Serves 6
1 (16-ounce) box Barilla linguine
5 tablespoons extra-virgin olive oil
3 ears corn
2 cups cauliflower florets
15 medium shrimp, shelled and deveined Salt
Ground black pepper
1 garlic clove, chopped
1 serrano chile, sliced into rounds
1⁄2 cup white wine
1⁄4 cup grated Pecorino Romano cheese
1 tablespoon chopped fresh tarragon leaves
PREPARATION
1. Preheat a grill for direct-heat cooking over medium-high heat and bring a large pot of water to a boil over high heat.
2. In a large bowl, season the corn and cauliflower with salt, pepper and 2 tablespoons of the oil. In another bowl, season the shrimp with salt, pepper and 1 tablespoon of the oil.
3. Place the corn and cauliflower on the grill and cook until evenly charred all over. Meanwhile, grill the shrimp for 1 minute per side, then transfer to a large plate to cool. When cool enough to handle, use a knife to separate the corn kernels from the cob.
4. Boil the pasta according to the package instructions, reserving 1⁄2 cup of the pasta cooking water.
5. While the pasta cooks, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the garlic and chile and cook until fragrant, 1 to 2 minutes. Deglaze with wine and cook until reduced by half. Add the charred vegetables, the pasta and the reserved pasta cooking water and stir until combined.
6. Add the shrimp and gently toss to combine. Remove from heat, fold in the cheese and tarragon and serve.
PAGE 172 | UMASS DINING