Target Health Blog

Shanghai Shrimp with Fresh Corn, Basil, Pine Nuts & Parmesan

July 20, 2020

Target Healthy Eating

Here's one neighbor's opinion after sampling my recipe: The investment in truffle oil is well rewarded in this dish. The flavored oil, combined with the pine nuts and the subtle sweetness of fresh corn kernels says, “just one more bite“! The shrimp is very delicately flavored with garlic. Absolutely delicious. I would make this recipe. COB - ©Joyce Hays, Target Health LLC
A coy warning: this recipe is so-o addictive, you can't stop taking one bite after another, until there's nothing left. ©Joyce Hays, Target Health LLC
This recipe took several years in the making, to find just the right balance of flavors. The idea to make a sauce, out of part of the corn, came to me in a flash, but after many months of trial and error. I'm thrilled to share this dish with all of our dear readers. Hope you will make it. Enjoy! ©Joyce Hays, Target Health LLC


1.5 pounds medium size shrimp. Tell fish monger to devein, shell, and clean the shrimp. Remove tails

3 anchovy fillets ground with 3 garlic cloves = (mortar & pestle = paste)

12 ounces dry farfalle (bow tie pasta, made in chicken broth)

1 Tablespoon olive oil

3 Tablespoons truffle oil, (black or white) drizzle before serving

10 scallions, trimmed and thinly sliced

6 more garlic cloves, sliced thin

1 cup pine nuts, toasted

7 large or 8 medium ears corn, shucked & kernels removed (approximately 6 cups kernels)

Pinch black pepper

1 teaspoon turmeric

2 Pinches chili flakes (more is optional)

3 Tablespoons unsalted butter

1/2 cup grated Parmesan cheese, more to taste

1/2 cup fresh basil leaves, finely chopped

1/2 cup fresh mint leaves, finely chopped

1/2 cup fresh dill, finely chopped

1/2 cup fresh parsley, very well chopped

Zest of 1/2 fresh lemon

Juice of 1/2 fresh lemon

Handful fresh parsley, finely chopped for garnish

Try to buy fresh ingredients, locally grown if possible. If you can't find truffle oil, put off making this recipe, until you find it. There should be no substitutions except for the type of pasta. However, I have tried many forms of pasta and found that farfalle works the best. I guess second choice would be any twisted pasta, because the sauce will cling to the pasta grooves better. ©Joyce Hays, Target Health LLC


1.     Toast pine nuts, then set aside.

2.     Cook the farfalle 1 minute less than usual (according to the package directions). Cook it in chicken stock or broth, instead of water.

3.     When pasta is done, remove it from pot with slotted spoon and put into a separate bowl, to drain. Save all the pasta liquid left in the pot. I always make pasta (and rice) by boiling in chicken stock or broth, then save the liquid for other uses.

4.     Hold each cob at one end, then use a medium sharp knife to cut/scrape the kernels off. Put in small bowl then set aside.

5.     Do all the chopping, you need to do for this recipe. Chop everything on the same board, and do as much as you can at the same time.

6.     Chop all the herbs at once. Use same cutting board to chop scallions, garlic.

7.     While the pasta is boiling, grate the parmesan, set aside. Then in a separate smaller pan, over high heat, saut? the shrimp in peanut or olive oil, stirring the whole time, so that while you stir, you also turn the shrimp to saut? the other side. When done, remove to a plate with paper towel, and drain the shrimp. Set aside

8.     Meanwhile, heat oil in a large oven-proof, pan, (that can also be used for serving on the table) over medium heat. Add scallions, garlic cloves sliced, anchovy paste and cook until soft, 3 minutes. Add 1/4 cup of the pasta liquid (that you saved), and all the corn except for, 2 cups corn. Set aside

9.     Simmer until corn is heated through and almost tender, 2 minutes. Add pinch black pepper and the turmeric.

10.  Transfer the sauteed corn mixture, to a blender, or food processor and puree mixture until smooth, adding a little extra pasta liquid, if needed, to get a thick but pourable texture. Let it sit, while you do the next step.

11.  Using the same pan, (over high heat), don't rinse it out. Add butter and let melt. Add the 2 cups corn, that you saved, and cook only 1 minute. It's okay if the butter browns; that will deepen the flavor.)

12.  Add the corn puree that you left in the blender, to the pan with larger pieces of corn. Cook, only, for 30 seconds to heat and combine the flavors.

13.  Reduce heat to medium. Add all the pasta that was draining in a bowl. Add the lemon zest and stir it in, then add the lemon juice and stir it in.

14.  Add half (not all) the pasta liquid still left, to the pan with corn. Toss everything to coat all the pasta. Cook for 1 minute. If you think the mixture is too thick, add a little more of the left-over pasta liquid. If not too thick and just right, go to the next step.

15.  In your serving dish, add the pasta, then stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the chili flakes and the toasted pine nuts. Now, stir in the shrimp.

16.  Preheat oven to 400 degrees

17.  For a few minutes, before serving, dust with more freshly grated parmesan, and drizzle over the parmesan, the 2 Tablespoons of truffle oil and with NO COVER, put in 400 degree oven for 10 minutes, while parmesan melts.

18.  Bring the warm pasta, right out of the oven to table and set down on an attractive trivet. Sprinkle with extra well chopped fresh parsley and serve.

Toasting pine nuts. ©Joyce Hays, Target Health LLC
Boiling farfalle in chicken broth. ©Joyce Hays, Target Health LLC
Chopping parsley. ©Joyce Hays, Target Health LLC
Chopping scallions. ©Joyce Hays, Target Health LLC
About to chop fresh dill. Isn't it beautiful! ©Joyce Hays, Target Health LLC
Even though the fish monger cleans the shrimp, I always squeeze fresh lemon over the shrimp and then run cold water over them. This doesn't count as the lemon in my recipe. ©Joyce Hays, Target Health LLC
Then pat dry with paper towel. ©Joyce Hays, Target Health LLC
In a mixture of extra virgin olive oil and a touch of butter, saut? the anchovies and fresh garlic cloves. As this mixture softens, mash with fork and make a paste. (or make the paste earlier in mortar & pestle). ©Joyce Hays, Target Health LLC
Add the shrimp to the anchovy paste and cook the shrimp no more than 1 or 2 minutes, stirring constantly. ©Joyce Hays, Target Health LLC
Cooking this has its own rewards - the smell is intoxicating. ©Joyce Hays, Target Health LLC
Shrimp is done. Scrape everything into a bowl and set aside. Be sure to get all the little pieces of anchovy and garlic into the bowl, as well. ©Joyce Hays, Target Health LLC
Scrape all the kernels off each cob of corn. ©Joyce Hays, Target Health LLC
Put the fresh kernels into a bowl and set aside. ©Joyce Hays, Target Health LLC
Here the corn is being sauteed with some turmeric added. ©Joyce Hays, Target Health LLC
Part of the saut?ed corn is in food processor or blender, to make a sauce. ©Joyce Hays, Target Health LLC
Here, the corn puree is being added to the whole corn kernels in the large skillet. ©Joyce Hays, Target Health LLC
All chopped fresh herbs are being added to the corn mixture. ©Joyce Hays, Target Health LLC
Gradually, the dish is coming together with this blend of corn and chopped herbs. ©Joyce Hays, Target Health LLC
Don't forget to first zest the lemon, then squeeze it. ©Joyce Hays, Target Health LLC
To the pasta in serving dish, add the corn & herb mixture, then the shrimp and combine well. ©Joyce Hays, Target Health LLC
One ingredient that you cannot substitute is truffle oil. You can use black or white truffle oil, but that's it. ©Joyce Hays, Target Health LLC
If you happen to add a little more truffle oil than my recipe calls for, you're forgiven. ©Joyce Hays, Target Health LLC
Grated parmesan has been added, as you can see. Now going into oven for 10 minutes. ©Joyce Hays, Target Health LLC
Viola! Irresistible! Beyond delicious! The perfect summer dish! ©Joyce Hays, Target Health LLC
Our favorite Pinot Grigio served icy in chilled glasses, was perfect with my shrimp recipe. The colorful wine glasses were an anniversary gift, but this summer, we're also toasting to our indoor project of raising butterflies. Being forced indoors by Covid-19, we accepted the challenge of a new life-style and have come up with creative forms of indoor fun. ©Joyce Hays, Target Health LLC

BTW, this week I discovered a new Rossini opera and want you to hear a gorgeous tenor duet from this opera. Gioachino Rossini composed this as a homage to Vincenzo Bellini. These two, plus Gaetano Donizetti gave us the era of Bel Canto, as irresistible as music gets.

Do you recognize either of the tenors? I recognized one; often the tenor, at MetOpera, in Donizetti's, La Fille du Regiment. Here's a clue, his initials: JDF

One of the most sublime tenor duets ever. From Gioachino Rossini's opera, Ricciardo e Zoraide. Enjoy!

Rossini's full opera: Ricciardo e Zoraide

You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!

Bon Appetit!

From   Our Table to Yours

Have a Great Week Everyone!

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