In a large pan with boiling water, add the bouillon cubes. Once dissolved, add the casarecce pasta and cook following pack instructions until al dente.

Meanwhile, heat a small frying pan and melt the butter. Then add the garlic and shallots. Once the shallots are tender add the corn kernels, vegetable powder, thyme, chili flakes and cayenne pepper and season with salt and pepper. Cook for 3-4 mins until the butter goes brown. Stir in the shrimps, wine, lemon juice and bring to a boil. Stir in the pesto sauce. Then add the pasta, stir again and serve.