Cozy Shrimp Pasta with Corn Recipe

The first time I tossed sweet corn kernels into a pasta dish, I was skeptical about how the textures would work together. Now, the combination of snappy corn and tender shrimp in this Shrimp Pasta with Corn is one of my absolute favorite ways to celebrate summer produce.

I love how the starch from the corn and pasta water creates a naturally silky sauce without needing too much heavy cream. It is a simple, vibrant meal that comes together in one skillet and tastes like a sunny afternoon on a plate.

What Makes This Shrimp Pasta with Corn So Special

The beauty of this recipe lies in how the fresh basil and tomatoes cut through the richness of the dairy. Every bite offers a satisfying contrast between the warm, savory sauce and the bright, popping vegetables.

I find that this dish is incredibly versatile and works just as well with frozen corn when fresh ears are out of season. It allows me to bring a little bit of summer warmth to the dinner table even in the middle of winter.

You can easily adjust the spice level by adding more red pepper flakes or keeping it mild for younger eaters. It is the kind of flexible dinner that adapts to whatever mood or ingredients you have on hand.

If you enjoyed this fresh seafood dish, I highly recommend trying my Savory White Chicken Chili Recipe for another comforting meal. My Savory Sausage and Kale Soup Recipe is also a fantastic option when you want something hearty and flavorful.

Gathering Your Shrimp Pasta with Corn Ingredients

Here is everything you will need to make this fresh and creamy dish:

• Linguine: I prefer long noodles like linguine or spaghetti because they hold the creamy sauce beautifully.
• Shrimp: Look for raw, peeled, and deveined shrimp for the freshest taste and easiest preparation.
• Fresh Corn: Sweet corn cut directly from the cob provides a crisp texture that frozen corn simply cannot match.
• Cherry Tomatoes: These add a burst of acidity and color that balances the richness of the cream.
• Butter: A little salted butter forms the base of the sauce and adds a velvety finish.
• Garlic: Minced fresh garlic cloves are essential for that classic savory aroma.
• Fresh Spinach: Chopped spinach wilts quickly into the sauce and adds a nice pop of green nutrition.
• Heavy Cream: You only need a small amount to create a luxurious texture without making the dish too heavy.
• Lemon Juice: A squeeze of fresh citrus brightens all the flavors and pairs perfectly with the seafood.
• Basil: Fresh basil leaves torn right before serving add an unmistakable summer fragrance.

My Method for Perfect Shrimp Pasta with Corn

Let’s get cooking with these simple steps:

1. Begin by bringing a large pot of salted water to a rolling boil and adding your pasta. Cook the noodles until they are al dente, but just before draining, carefully scoop out about half a cup of the starchy cooking water. Drain the pasta and toss it with a small drizzle of olive oil to prevent the strands from clumping together while you prepare the rest of the ingredients.
2. Place a large skillet over medium heat and melt half of the butter until it bubbles gently. Add the shrimp in a single layer, seasoning them with a pinch of salt, and cook for a few minutes on each side until they are pink and opaque. Remove the shrimp from the pan immediately and set them aside on a plate so they stay tender and do not overcook.
3. In the same skillet, melt the remaining butter and add the minced garlic, stirring for just a minute until fragrant. Toss in the cherry tomatoes and corn kernels, sautéing them until the tomatoes begin to soften and the corn turns a bright yellow. Stir in the chopped spinach and cook for another minute until the leaves have wilted down into the mixture.
4. Add the cooked shrimp back into the pan along with the heavy cream, lemon juice, and the remaining salt. Let the sauce simmer gently for a couple of minutes until it thickens slightly, then toss in the cooked pasta. Pour in splashes of the reserved pasta water while tossing everything together until the sauce coats every noodle evenly.

My Shrimp Pasta with Corn Secrets

Always reserve more pasta water than you think you will need before draining the noodles. This starchy liquid is the magic ingredient that helps the creamy sauce cling to the Shrimp Pasta with Corn instead of sliding off.

If you want to add a smoky depth to the dish, try grilling the corn on the cob before cutting off the kernels. The charred bits add an incredible layer of flavor to this Shrimp Pasta with Corn recipe.

Make sure to have all your vegetables chopped and ready before you start cooking the shrimp. This Shrimp Pasta with Corn comes together very fast, and you do not want to burn the garlic while chopping spinach.

How I Like to Serve This Shrimp Pasta with Corn

I serve this Shrimp Pasta with Corn straight from the skillet while it is steaming hot and creamy. A generous sprinkle of Parmesan cheese and extra fresh basil on top makes it look restaurant-quality.

You can also pair this dish with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. Crusty bread is another great addition to help scoop up every drop of the savory sauce left on the plate.

Join me on Pinterest for more easy dinner inspiration and seasonal favorites.

Shrimp Pasta with Corn Recipe

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 4 servings
• Diet: Pescatarian

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Description

A creamy, summery pasta dish featuring tender shrimp, sweet corn, and bursting cherry tomatoes.

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Ingredients

• 1 lb raw shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 8 oz linguine or spaghetti
• 2 tablespoons butter, divided
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 2 ears fresh corn, kernels cut off the cob
• 1 teaspoon salt, divided
• 1 cup fresh spinach, chopped
• 1/2 cup reserved pasta water
• 1 tablespoon lemon juice
• 1/4 cup fresh basil, chopped

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Instructions

1. Boil a large pot of salted water and cook the pasta until al dente. Reserve about half a cup of the pasta water before draining. Toss the drained noodles with a little oil to keep them from sticking.
2. Melt one tablespoon of butter in a large skillet over medium heat. Add the shrimp and half the salt, cooking until pink and opaque. Remove shrimp from the pan and set aside.
3. Add the remaining butter to the skillet with the minced garlic, tomatoes, and corn. Sauté for a few minutes until the tomatoes soften, then stir in the spinach until wilted.
4. Return the shrimp to the pan and stir in the heavy cream, lemon juice, and remaining salt. Simmer briefly until slightly thickened.
5. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to create a creamy coating. Serve hot with fresh basil.

Notes

If using frozen corn, rinse and pat dry before adding to the skillet.

• Prep Time: 20 min
• Resting Time:
• Cook Time: 10 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 6g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 185mg

Keywords: shrimp pasta with corn, summer pasta recipe, creamy shrimp pasta, fresh corn recipe, easy seafood dinner