3 ears of corn

4 cloves of garlic

About 1 cup of half and half

1 cup of leeks, sliced

2 teaspoons of olive oil

salt and pepper, to taste

1 cup of Parmesan cheese

1 teaspoon of Chicken bouillon

3/4 cup of tagliatelle pasta (or linguine) cooked & drained

First, cut the kernels off the corn and add to a food processor. Then, add in the garlic and half and half. Pulse the mixture until the corn is creamy. Then, set aside.

In a skillet, add the olive oil and let it get hot. Once warm, add in the leeks and then season with salt and pepper. Cook the leeks for 5-6 minutes or until they’re translucent and tender. Then, add in the corn mixture and cook until the sauce has warmed through. Lastly, season with Parmesan cheese and chicken bouillon. Toss in the pasta and once it’s warmed through, enjoy immediately.

For the shrimp

1 pound of jumbo shrimp, cleaned & deveined

1/2 teaspoon of Kosher salt

1/2 teaspoon of black pepper

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 teaspoon of ground fennel

1/4 teaspoon of Cajun seasoning

About 1 cup of buttermilk

Flour, for coating

Oil, for frying

Heat some cooking oil for frying.

In the meantime, add the shrimp to a large bowl. Then, season with salt, pepper, garlic powder, onion powder, ground fennel, and Cajun seasoning. Add in the buttermilk and mix well to combine. Dredge in flour and shake off the excess. Fry in the oil until golden brown. Serve with the pasta.