Step 1

Pat shrimp dry and season with salt and pepper. Heat 6 Quart Enameled Cast Iron Dutch Oven over medium heat for 5 minutes. Add 2 tablespoons butter and sear the shrimp, a minute or two on each side. Remove from dutch oven and set aside.

Step 2

Add remaining butter, onion, and a large pinch of salt to the pan. Cook onions, stirring frequently, until soft and lightly brown, about 10 minutes.

Step 3

Add corn, stock, another pinch of salt, and cream, then stir to combine. Add pasta.

Step 4

Simmer for 10 minutes, stirring frequently, or until pasta is al dente and the cooking liquid is mostly thickened.

Step 5

Stir in cheese, then taste for seasoning. Toss with shrimp, tomatoes, herbs and a drizzle of olive oil. Serve immediately.