Pasta salad with shrimp scampi

Ingredients:

• 4 ears of corn
• 450 g penne pasta
• 250 g fresh green beans, trimmed and cut into 2.5 cm pieces.
• 1/3 cup olive oil, plus more for drizzling
• 6 cloves garlic, minced
• 1/4 - 1/2 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 450g medium shrimp, peeled and halved crosswise
• 1 cup chopped parsley
• 2 cups cherry tomatoes, halved
• Juice and zest of 1 small lemon

Preparation:

1. Bring a large pot of generously salted water to a boil. Shuck the corn and cut off the kernels (you should have about 2 cups).
   
   Add the pasta to boiling water and cook until al dente, following package directions. Add the green beans and corn kernels about 2 minutes before the pasta is done. Reserve 1/4 cup of the cooking water. Drain the pasta and vegetables, and toss them in a large serving bowl with a little oil.
2. In a large saucepan, heat the oil over medium heat for 30 seconds. Add the garlic and red pepper flakes and cook, stirring occasionally, for about 2 minutes, until fragrant. Pour in the wine and reduce the sauce for 3-4 minutes, until golden brown and the alcohol smell disappears. Reduce the heat to medium-low, stir in the shrimp, lemon zest, and 1 teaspoon of salt, and cook for about 2 minutes, stirring occasionally, until the shrimp turn pink.
3. Add cooked pasta, beans, corn, parsley, reserved cooking water, tomatoes, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper to the shrimp. Stir and taste for a rich seasoning. Chill the salad for at least 1 hour, but no more than 4 hours.