Cribbed from here with some modifications.
Serves 2.
Defrost and peel
1/2 lb shrimp
Heat
1 T olive oil
in a large skillet over med-high heat, with one side somewhat off the burner. Stir in
1 c cherry tomatoes
Season with salt and pepper. Cook 3-4 min stirring once or twice, until they blister/burst. Push aside. Add
1-2 c fresh corn kernels from 2-3 ears of corn (or use frozen corn)
Cook, stirring occasionally, until it starts to brown; push aside with tomatoes. Add
shrimp
2.5 cloves garlic, minced
1/4 t red pepper flakes
and cook until done. Add
2T dry white wine
1T fresh lemon juice
1.5T butter
Serve over penne or rice, with lemon slices as garnish, and
1.5 T parsley or chives
as garnish.
Could also add some chopped green pepper to this recipe.
Calories: abour 30 cal/oz., not counting the pasta or rice.