Cut the grape tomatoes in half lengthwise and set aside. Finely dice the shallots and Mince the Garlic.

Remove the Kernels from the fresh corn. In a small skillet over medium heat melt 2 tablespoons of butter and add the corn. Salt and pepper to taste. Cook until the corn just begins to soften, about 5 minutes. Remove from the heat and set aside.

In a large skillet over medium heat, add 2 tablespoons of extra virgin olive oil. Sauté the shallots until they soften about 5 minutes toss in the minced garlic for another couple of minutes and then add in the tomatoes.

Let the tomatoes go about 10 minutes then add in the cooked corn. Give these two about five minutes to marry the flavors.

To the skillet add in the chicken stock and bring to a boil, reduce heat to a simmer and let it go for 30 minutes.

While the sauce is cooking down prepare the pasta according to the package directions.

To the sauce add the zest and juice of one lime and 1 tablespoon of butter. Toss in the shrimp and cook until pink. As the shrimp are finishing add in 1/4 cup of freshly chopped cilantro.

Drain the pasta and toss with olive oil and divide into 4 bowls. Top with shrimp and sauce and garnish with additional cilantro if desired.