1 lb bow tie pasta
Olive oil
2 cloves garlic, finely chopped
1 pint cherry tomatoes
3 ears fresh corn
2 tbsp. butter
1/4 cup fresh basil, torn into pieces
1 lb shrimp (med to large), shells removed
1/2 cup shredded mozzarella
Salt and pepper
Boil pasta until al dente, drain. Rub the corn with olive oil, sprinkle with salt and pepper, and roast on grill while rotating until slightly charred on all sides. Let cool then remove kernels. Sprinkle shrimp with salt and pepper, heat some olive oil in pan then add shrimp after a couple of minutes. Turn the shrimp and cook 2 more minutes. Remove from pan and add olive oil and tomatoes. Cook for 5 minutes while stirring. Add corn and mix well and season with salt and pepper. In large bowl toss pasta with shrimp, veggie mixture, butter, basil and cheese.