Bring a large pot of generously salted water to a boil. Prepare rotini al dente according to package instructions. Drain and keep warm.

While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.

Add shrimp to skillet. Sauté until almost cooked through but not quite. Watch

carefully so they do not overcook.

Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.

Add butter. Continue heating until the shrimp has heated through and finished cooking and the butter nicely coats everything.

Add the rotini, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.

Garnish with remaining parsley and enjoy.