Shrimp, Corn and Goat-Cheese Pasta Salad Recipe

6

Ingredients

1 lb large shrimp, cleaned and deveined
3 Tbsp extra-virgin olive oil
3 cups fresh corn kernels
1 lb gape tomatoes, halved
4 oz orzo
2 cups torn butter lettuce
2 oz soft mild goat cheese, crumbled
1/2 cup fresh basil leaves
3 Tbsp fresh lime juice, plus wedges for garnish
Salt and pepper, to taste

Preparation

Step 1

1. Rinse and pat shrimp dry. Heat 1 1/2 tablespoons of the oil in a large nonstick skillet over moderately high heat until hot but not smoking; cook shrimp, stirring, until just cooked through, about 2 minutes. Transfer to a bowl. Wipe skillet clean and add remaining 1 1/2 tablespoons oil. Cook corn with tomatoes, stirring, until just tender, about 3 minutes. Add corn mixture to bowl, salt and pepper to taste and let cool to room temperature, stirring occasionally, 20 to 25 minutes.

2. Cook orzo in boiling salted water until al dente, 8 minutes. Drain well and add to bowl with remaining ingredients, tossing to combine. Season with salt and pepper to taste and serve with lime wedges.