Once water is boiling, add pasta and cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible. Set aside. While pasta cooks, prepare ingredients.

Peel husk off corn, rinse, and carefully remove kernels from cob. Mince garlic. Halve tomatoes. Pat shrimp dry, and season both sides with Italian seasoning and a ¼ tsp. salt.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove shrimp to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook shrimp to medium-high heat and add 1 Tbsp. olive oil. Add corn, garlic, and a pinch of salt and pepper to hot pan and stir occasionally, 2-3 minutes. Add tomatoes and cook until softened, 1 minute. Remove vegetables to a plate. Reserve pan; no need to wipe clean.

Return pan to medium-high heat. Add cream and bring to a boil. Stir occasionally until slightly thickened, 2-3 minutes. Remove from burner and stir in pasta, pasta water, cheese (reserve a pinch for garnish), and a pinch of salt. Plate dish as pictured on front of card, topping pasta with vegetables and shrimp, and garnishing with remaining cheese. Bon appétit!