Mexican Street Corn & Shrimp Pasta

Name: Mexican Street Corn & Shrimp Pasta with Bell Pepper, Jalapeño & Pepper Jack
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 tbsp Cream Cheese; 4 oz Cream Sauce Base; 10 oz Shrimp; 1/2 cup Pepper Jack Cheese; 6 oz Penne; 1 unit Jalapeño; 1 tsp Paprika; 1 tsp Oregano; 2 unit Scallions; 1 Bell Pepper; 1 tsp Garlic Powder; 1 Corn; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Bell Pepper, Jalapeño & Pepper Jack

By Recipe0 System

We've turned elote, the Mexican street corn snack that's traditionally made with lime juice, mayonnaise, chili powder, and Cojita cheese, into a filling dinner! Bell pepper, jalapeño, and paprika infuse this pasta with not-too-spicy chili flavor, while sweet corn and penne balance the heat. Then pasta is swirled with cream sauce, cream cheese, and pepper jack for a dreamy take on a traditional fave—right from the comfort of your own casa!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 tbsp Cream Cheese
4 oz Cream Sauce Base
10 oz Shrimp
1/2 cup Pepper Jack Cheese
6 oz Penne
1 unit Jalapeño
1 tsp Paprika
1 tsp Oregano
2 unit Scallions
1 Bell Pepper
1 tsp Garlic Powder
1 Corn
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a medium pot of salted water to a boil. Wash and dry produce.

Core, deseed, and finely dice bell pepper. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat.
2

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken. Turn off heat; transfer to a plate. Wipe out pan.
3

While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.

Use pan used for shrimp or chicken here.
4

Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 2-3 minutes.

Add scallion whites, garlic powder, half the oregano (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes.

Remove from heat. Stir in half the paprika (all for 4).

Transfer ¼ of the veggie mixture to a plate; reserve for serving.
5

Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, if pan is too small, carefully transfer everything to empty pot used for pasta.)

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.

Stir in shrimp or chicken along with drained penne.
6

Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.

Shrimp are fully cooked when internal temperature reaches 145°.

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