Description
A creamy, summery pasta dish featuring tender shrimp, sweet corn, and bursting cherry tomatoes.
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
Instructions
- 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.
- 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.
- 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.
- Return the shrimp to the pan and stir in the heavy cream, lemon juice, and remaining salt. Simmer briefly until slightly thickened.
- 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