8 oz. orzo pasta
1 large ear corn, kernels removed from cob
3 T. olive oil
3 cloves garlic, smashed
1 1/2 lb. raw shrimp, peeled and deveined
1/2 C. low-sodium chicken broth
1 tsp. cornstarch dissolved in 1 T. cold water
3/4 tsp. kosher salt
3/4 tsp. black pepper
3 scallions, thinly sliced
1 T. lime juice

Cook the orzo according to package directions. Heat the oil in a large skillet over medium0high heat. Add the garlic and cook for about 30 seconds. Add the shrimp and cook, stirring occasionally, for 2 minutes. Add the corn and cook until shrimp is just cooked through, about 1-2 more minutes. Add broth, cornstarch mixture, salt and pepper and cook, stirring, until liquid comes to a boil and sauce thickens. Remove from heat and stir in lime juice. Drain the orzo, top with the shrimp mixture and serve.