One Pan Roasted Corn Pastina with Blackened Shrimp

This One Pan Roasted Corn Pastina with Blackened Shrimp strikes the perfect balance of cozy and bold. Sweet, roasted corn and creamy pastina simmer in a homemade corn stock, then get finished with seared blackened shrimp, fresh lemon, and a touch of heat. It’s rich, bright, and comes together in one pan. Enjoy!

Corn Stock:

• 1 corn cob (kernels removed and reserved)

• 1/2 shallot, smashed

• 2–3 garlic cloves, smashed

• A few sprigs fresh thyme

• 1 bay leaf

• 1 tsp black peppercorns

• 5 cups water

Roasted Corn:

• 1 cup fresh corn kernels (from the cob above)

• 1 tbsp butter

• Touch of olive oil

• Salt and black pepper, to taste

Blackened Shrimp:

• 1/2 lb shrimp, peeled and deveined

• 1/2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp dried thyme

• 1/2 tsp dried oregano

• 1/4 tsp cayenne pepper (optional)

• Salt and black pepper, to taste

Pastina Base:

• Touch of olive oil

• 1 shallot, finely diced

• Salt and black pepper, to taste

• 1/2 tsp red pepper flakes or Calabrian chilies

• 2–4 garlic cloves, grated or minced

• 1 cup pastina

• 1/2 cup dry white wine

• 3 1/2 cups corn stock

• 1 tbsp butter (to finish)

• 1/4 cup heavy cream (optional)

• 1 cup freshly grated Parmesan cheese

• 2 tbsp chopped fresh chives

• Juice from 1/2 lemon

Garnish:

• Fresh chives

• Grated Parmesan

• Chili oil

  
  

Optional Add-ins:

• A touch of mascarpone

• Sharp white cheddar cheese

Instructions:

1. In a pot, combine all ingredients for the corn stock. Bring to a boil, then reduce to a simmer and cook uncovered while you prep the rest. Strain and set aside.

2. In a small bowl, season the shrimp with a touch of olive oil and the seasonings listed above. Toss gently to coat and set aside.

3. In a large skillet, heat 1 tbsp butter and a drizzle of olive oil over medium-high heat. Add 1 cup of fresh corn kernels and a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally, until deeply golden and caramelized. Remove from the pan and set aside.

4. Add a touch more butter and oil to the pan. Sear the shrimp in a single layer for 1–2 minutes per side, until blackened and cooked through. Remove and set aside.

5. In the same pan, add another bit of butter if needed. Sauté the diced shallot with a pinch of salt, pepper, and chili flakes for 2–3 minutes, until softened.

6. Add the garlic and stir for 30 seconds. Stir in 1 cup of pastina and toast for 1–2 minutes until fragrant.

7. Deglaze the pan with a splash of white wine, scraping up any browned bits. Let simmer for 1–2 minutes until slightly reduced.

8. Pour in 3 1/2 cups of the corn stock, season with a pinch of salt, and bring to a simmer. Cook uncovered for about 10 minutes, stirring frequently, until the pastina is tender and creamy.

9. Stir in a pat of butter and 1/4 cup cream. Let simmer for 1–2 minutes to thicken slightly.

10. Add the Parmesan, chopped chives, and roasted corn. Stir until creamy and well combined. Adjust with more cheese or cream as needed.

11. Finish with a big squeeze of lemon juice and season to taste with salt and pepper.

12. Serve warm, garnished with chives, Parmesan, and a drizzle of chili oil. Top with blackened shrimp and enjoy!

Servings: 3–4 | Prep Time: 20 minutes | Cook Time: 35 minutes