August is here, and with that comes what feels like the end of summer, with school back in session and the energy of a fresh start. But summertime is still with us for many more weeks, and so is sweet Silver Queen corn, arugula, homegrown tomatoes and wild Georgia shrimp. Recently I combined all those seasonal ingredients with a box of bowtie pasta from my pantry, and before long, there we were, eating a forkful of summertime at the dinner table.

As the pasta rumbled and the shrimp sizzled, I prepared a small plate for nibbling: fresh figs, toasted walnuts and shards of salty Parmesan over a bed of peppery arugula. Drizzled with honey from a roadside stand, I took one bite and thanked the good Lord for this momentary escape, a joyous celebration of the season.

In these remaining dog days of summer, don’t let the beauty of the season’s bounty pass you by. Get to your local farmers’ market, and visit SomeKindaGood.com for more inspiration on how to cook what’s local and in season now. 

Creamy Shrimp Farfalle with Sweet Corn and Arugula

●       1 pound shrimp, peeled and deveined, with tails removed

●       2 cloves garlic, minced

●       2 tablespoons extra virgin olive oil, divided

●       1 pound farfalle or bowtie pasta

●       1 red bell pepper, diced

●       3 ears of fresh corn, sliced off the cobb

●       1 cup arugula

●       2 homegrown tomatoes, chopped

●       ¾ cup heavy cream

●       Juice of half a lemon

●       Fresh parmesan, grated

●       Fresh basil, chiffonade

●       Salt and pepper, to taste

On the stovetop, set a large frying pan with a high rim over medium heat, and heat one tablespoon of olive oil.

Pat the shrimp dry with paper towels and season well with salt and pepper. Sauté the shrimp for 2–3 minutes, adding garlic in the last 30 seconds, just until they turn pink. Remove shrimp from the pan and set aside.

While the shrimp are cooking, in a large pot of salted water, cook pasta according to package directions, reserving a ladle full of starchy water.
Add remaining tablespoon of olive oil to the same pan used to cook the shrimp, scraping up any bits. Add bell pepper, corn and tomatoes, and sauté for 2–3 minutes, seasoning as you go. Add in arugula, then return the shrimp to the pan. Pour in heavy cream, lemon juice and reserved starchy water, stirring to combine. Continue to cook for about five minutes, stirring constantly. Taste for seasoning and add additional salt and pepper as needed.

Remove the pan from heat and add Parmesan cheese. Garnish with fresh basil.