Place a large pot full of water on the stove on high heat. Salt water like the sea and let it come to a boil.

Heat olive oil in a large pan on medium heat. Let the oil warm for about one minute.

Add the shrimp, salt, pepper, red pepper flakes, garlic powder, and lemon juice to the pan. Stir well.

Cook shrimp for 5 minutes or until the shrimp is pink throughout. When the shrimp are done, remove from the pan and set aside.

When the water is boiling, add pasta and cook al dente - about 7 minutes.

While pasta is cooking, whisk eggs and parmesan thoroughly. You really want to make sure everything is whisked together well.

Before pasta is done, reserve one cup of pasta water. Then drain pasta and place in a large bowl. Add about ¼ of the pasta water to the drained pasta. You want enough to coat the pasta. If it doesn't seem like enough, add in a few more tablespoons.

Next, slowly (and I mean SLOWLY) add in the egg and parmesan mixture to the pasta. Stir quickly with tongs. The hot water and pasta cook the eggs, but you want to add the eggs slowly and stir fast so you don't get scrambled eggs in your pasta!

When all the eggs are mixed in, you should have a silky-smooth texture. If it's too thick, you can add in a little more pasta water. If it's just right, add in your shrimp and corn and stir. Top with more parmesan and fresh basil.