A quick supper built on that buttered corn steam-in-a-bag, transformed with shrimp and a handful of pasta into something that tastes like dinner. The butter sauce on the corn carries everything here.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 31 g protein, 42 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 4 ounces of pasta until one minute before tender; reserve one cup of the cooking water, then drain.10 min
2. While the pasta cooks, microwave the corn bag according to the package directions and set aside.7 min
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat and add 8 ounces of shrimp with a pinch of salt; cook, stirring often, until the shrimp turn pink all over, about three minutes.
4. Stir in the pasta and the corn with its butter sauce, then add half a cup of the reserved cooking water and warm through for one minute, stirring gently so the pasta continues to soften and the butter sauce coats everything; add more water if it looks dry.2 min
5. Taste and season with salt and pepper.

Note Swap shrimp for diced chicken breast or canned tuna if you have it. Keeps, covered, two days in the fridge; reheat gently with a splash of water. Serve with a wedge of lemon and a fresh green salad.