- 8 ounces penne
- 1/2 pound cooked peeled and deveined small shrimp, tails removed
- 2 cups corn kernels (from 2 ears, or thawed frozen)
- 1/3 cup mayonnaise
- 1 tablespoon chopped fresh tarragon
- kosher salt and black pepper
- Cook the pasta according to the package directions. Rinse under cool water and drain.
- In a large bowl, toss the pasta, shrimp, and corn with the mayonnaise, tarragon, ¾ teaspoon salt, and ¼ teaspoon pepper.