Shrimp Tagliatelle Pasta with Corn Crema (Crystal)

5 ears of corn, husked

1/3 cup heavy cream (80 ml)

2 tablespoons butter (30 ml)

1/4 cup finely minced shallots or red onion (40 grams)

1/2 cup white wine (120 ml)

8 oz fresh tagliatelle or linguine pasta (228 grams)

4 oz. fresh shrimp, diced (114 grams)

1 teaspoon fresh thyme, minced (5 ml)

1/4 cup parmesan cheese (30 grams)

2 cups All Purpose flour (around 240 grams) Plus more for dusting.

9 egg yolks

1 tablespoon extra-virgin olive oil (15 ml)

3 tablespoons milk or water, plus more as needed (45 ml)

Shuck the corn and remove the kernels. Place the uncooked kernels in a blender and discard the cobs and husks. Purée the corn with 1⁄3 cup heavy cream. Press the purée through a fine sieve and reserve.

Melt 2 tablespoons of butter in a large, high-sided skillet over medium heat. Add the onion, and season with a little salt and pepper. Cook until the onion begins to soften, about 5 minutes. Add the wine and reduce for a few minutes. Add strained corn purée and bring to a gentle simmer and cook until the sauce is the consistency of heavy cream.

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 4 minutes. Ingredients Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat.

Add diced shrimp, fresh thyme and pasta to corn cream in skillet and toss for a minute or so over medium heat.

Remove from heat, fold in cheese and taste for seasoning. Feel free to add salt and pepper (recommend white pepper).

Serves 4 appetizer portions or two main courses.

Place flour in the bowl of a stand mixer fitted with the paddle attachment, make a well in the center. On medium speed, or with your fingers, add the egg yolks, oil, and milk, adding them one ingredient at a time and mixing just until the dough comes together (2-3 minutes). You are looking for the consistency of Play-Dough.

If mixture is too dry, add a little more milk or water. If it is too wet, add a little flour.

Turn the dough out onto a lightly floured work surface and knead it until it feels silky and smooth, about 5 minutes. Feel free to add a little more flour, if necessary, to keep the dough from sticking.

Shape the dough into a cylinder. Cover the dough with plastic wrap and set it aside for at least 30 minutes – 4 hours, this helps let the gluten rest.

Roll or shape as desired cut by hand or with pasta machine.