Creamy Shrimp Pasta with Corn and Tomatoes
    MorrocanAmerican

    Creamy Shrimp Pasta with Corn and Tomatoes

    Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Servings
    4
    Difficulty
    medium

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    Ingredients

    • 8 ounces linguine, spaghetti, or similar
    • 0.50 cup reserved pasta water
    • 2 tablespoons butter, divided
    • 1 lb. shrimp, peeled and deveined (tail off or on, it’s up to you)
    • 1 teaspoon salt, divided
    • 1-2 cloves garlic, minced 
    • 2 cups cherry tomatoes, halved
    • 2-3 ears cooked or grilled fresh sweet corn, kernels cut off the cob 
    • 1 cup fresh spinach, chopped
    • squeeze of lemon juice
    • 0.50 to 3/4 cup heavy cream
    • 0.25 cup fresh basil for topping
    • 0.25 cup Parmesan for topping
    • salt and pepper to taste

    Instructions

    1. 1

      Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

    2. 2

      Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

    3. 3

      Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

    4. 4

      Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.

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