Cue Auld Lang Syne music: da naaa da na na naaa na na, da na naaa na na na na!

Well friends, another joyous year is coming to a close. We’ll post a reflection later of our favorite dishes we’ve posted over the past year, but first wanted to give you a recipe to try to help ring in the new year. In many countries, round foods are eaten on New Year’s to bring hopes of wealth and prosperity for the upcoming year. Black eyed peas, lentils, grapes and more all are served with these hopes in mind. Some of our favorite round foods to eat are orecchiette, which in Italian literally translates to “little ears.” They hold sauce nicely are easy to stack on your fork, and are down right fun. Although not labeled a traditional New Year’s food, they are round, so… I think they’ll count.

Of course fresh corn isn’t in season right now, but Trader Joe’s roasted corn is a great option. If you add a little more adobo sauce or chipotle peppers you can really warm things up and chase your cold winter blues away. We hope these little ears will kick off a prosperous new year for you! Here’s to 2013!

Ingredients:

1 pound orecchiette (little ears) pasta-  DeCecco is one reliable brand.

1 1/2 pounds  raw medium-large shrimp,  peeled and deveined

1 can (7 oz.) chipotle peppers in adobo sauce

1 stick butter (+ 2 tablespoons to sauté shrimp)

1 cup (8 oz.) heavy cream

1 cup (8 oz.) freshly grated parmesan cheese

3 cups corn cut off the cob. Can be raw or cooked.  (Trader Joe’s frozen roasted corn works if fresh is not in season)

1/2 cup toasted pine nuts

Preparation:

Sauté the shrimp in 2 tablespoons butter in small skillet 4-5 minutes or until just cooked.

Boil pasta in large pot in heavily salted water 9-10 minutes. Drain.

In same large pot on low heat, melt the butter, then slowly add the cream then add the parmesan. Stir to a smooth sauce. Add 3-4 thinly sliced small chipotle peppers and some of the sauce.

Add the cooked pasta and shrimp to the sauce. Stir in the corn and pine nuts. More chipotles and/or adobo sauce may be added for extra spice.

Works as a main course for 4-6 or a side dish for many.

The Newlywed Chefs

We’re St. Louis food bloggers who love to cook! Join us on our culinary adventures as we keep a fresh outlook on life, love, and food.