Summer Crab Pasta with Corn and Tomatoes

-In a large high rimmed pan over medium heat, add 4 tablespoons butter. Once butter has melted add in shallots, garlic, salt, pepper, Italian seasoning, old bay seasoning, and calibrean peppers. Sauté for 2 minutes. 

-Add corn kernels and sauté for 3 minutes. Then add tomatoes and cook for 3 minutes. Pour in white wine and lemon juice and let cook for an additional 3 minutes.

-Add the lump crab and lemon zest. Turn heat to low and add spaghetti, 1 cup pasta water, and remaining butter. Mix to combine. Add parsley mixing again.

-Turn off the heat and mix in the Pecorino Romano cheese. If the pasta looks dry, add more pasta water little by little to rehydrate. Season with salt and pepper if needed and enjoy!