Lemony Spiced Shrimp Scampi with Corn and Herb

Bring a large pot of salted water to a boil and cook the dry pasta according to package directions until al dente

Drain the cooked pasta and toss with extra virgin olive oil

In a large skillet over medium heat, melt the salted butter and cook chopped shallots and minced garlic for 1 minute, until fragrant

Add the corn kernels, fresh thyme leaves, chili powder, cayenne pepper, and season with salt and pepper. Cook until the butter begins to brown around the corn, about 3-4 minutes

Stir in the raw shrimp, toss with the butter mixture and add dry white wine and lemon juice, bringing the mixture to a boil

Cook the shrimp until they turn pink, about 4-5 minutes

Remove the skillet from heat, and stir in the basil pesto and fresh chopped chives

Divide the pasta between serving bowls and spoon the shrimp scampi with sauce over the pasta, giving it a nice toss

Garnish each bowl with fresh basil and extra fresh thyme before serving