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Creamy Shrimp Pasta with Corn and Tomatoes

38 reviews / 4.9 average

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.

Okay so maybe it’s not exactly what you were expecting.

It’s garlicky shrimp and creamy, silky noodles. Yes. That’s easy. You’re tracking.

But then we took a sharp left and brought the Summer Garden theme – fresh sweet corn cut off the cob, bursting cherry tomatoes, and fresh basil ribbons, and this might be where you’re going, like, what? that’s… what’s going… how does this… until you take that first juicy noodle-fork-twirl bite.

It’s summer meets my favorite kind of pasta. An easy, slurpy, super craveable all-in-one meal.

Creamy shrimp pasta close-up.

This idea came from my friend Ang (of Ang’s tortellini soup fame) and I’m not really joking when I say that when I don’t know what to cook, I just ask her what she’s making and then I do the same thing.

She sent me a picture of a creamy pasta bowl piled high with shrimp and cherry tomatoes from her garden – normal people text each other pictures of their dinners, right? She’s a no-recipe cook so she just kind of described it to me and I wasted no time getting after it.

Creamy shrimp pasta in a bowl.

The tomatoes will get a little bursty and make your sauce kind of a creamy rosé situation. Your shrimp will be juicy, buttery, and delicious. Fresh corn and basil bring the summer vibes. And your hot pile of noodles will be coated in a creamy, luxurious summer sauce.

Good pasta and long summer days… my life is complete.

Check Out Our Video For How To Make Creamy Shrimp Pasta:

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Creamy shrimp pasta in a bowl.

Creamy Shrimp Pasta with Corn and Tomatoes


  • Author: Lindsay
  • Total Time: 30 minutes
  • Yield: 4 generous servings 1x

Description

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.


Ingredients

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

Instructions

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

Equipment

Notes

CORN: It is ideal if you have the corn already cooked, which I often do in the summer months since we grill or boil corn a lot. But if you don’t have your corn already cooked, you can cut the raw kernels and add them right to the pan and let them cook for a few minutes – raw corn has a different, sweet, starchy taste that could be good here! Another option to save time would be canned or frozen corn. Definitely not as fresh-tasting but it would work. 🙂 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American

Keywords: corn pasta, summer pasta, tomato pasta, summer produce, creamy pasta, shrimp pasta

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Time To Show You Off!

Shrimp, pasta, corn, and tomatoes on a plate.

One More Thing!

This recipe is part of our collection of fresh tomato recipes. Check it out!

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Recipe rating

103 Comments

  1. Pinch of Yum Logo
    sarah

    I can’t wait to try this. I am just not a fan of shrimp, so I’ll probably use diced chicken breast. I bet you could also leave out the shrimp and have a vegetarian dish. I’m excited to try this!

      1. Pinch of Yum Logo
        Peter

        You cannot cook shrimp till done separately then throw them into the sauce mixture and not expect them to be overcooked. Made this recipe as instucted and the shrimp were hard and rubbery.

    1. Pinch of Yum Logo
      Robin

      I made this for dinner tonight….AMAZING! So flavorful! It got rave reviews from the whole family. This one is a keeper (like SO many of your recipes)….thank you Lindsay!






  2. Pinch of Yum Logo
    DNN

    Looks delicious Lindsay. So stinky proud of you for prospering in doing what you love to do which is food blogging. Thank you for being an inspiration with the food blogs and your dedication to empoering others. 🙂

  3. Pinch of Yum Logo
    Mary

    Although this looks delicious, I had to laugh; my grandma would dump a can of corn into our spaghetti or tuna casserole when my parents were away and I hated it! This gave me a good/bad memory. And now corn gives me a bad rash in my mature years so I’ve still escaped it! Thanks for a great site!

  4. Pinch of Yum Logo
    Anya Drew

    Do you have any rec’s other than heavy cream? It doesn’t sit so well with my stomach, but this recipe looks amazing!

    1. Pinch of Yum Logo
      Nicole

      Just my two cents, but I often use full fat coconut milk (just the solid part of the can) or coconut cream instead of dairy cream in recipes, and it works out well in pasta dishes!

  5. Pinch of Yum Logo
    Tricia Tacquard

    I just made this today. I subbed broccoli for spinach ONLY because I didn’t have spinach and I wanted to make it as soon as I saw it. It is soooooo good. This will be printed and maybe even laminated. Soooo good. Seriously amazing. Thank you!






  6. Pinch of Yum Logo

    Fabulous…shrimp is one of my favorite sea food and this way of cooked i really loved is and your pictures as well…..i will trying to make it this weekend…Thanks for sharing…..!






  7. Pinch of Yum Logo
    Makenzie

    Yum, I made this for dinner last night and really enjoyed it! I don’t eat shrimp so I added zucchini instead and I thought that worked really well with the other flavors. Even with the cream this didn’t feel heavy to me – just fresh and summery!






  8. Pinch of Yum Logo
    Amanda

    This siunds awesome. I do not do
    dairy milk but might try to sub. full fat coconut milk..Any thoughts or suggestions.

  9. Pinch of Yum Logo
    Anna

    Made this delicious recipe for dinner. I used gluten free noodles, a small bit of coconut milk and dairy free butter because my daughter is gluten and dairy free and it was divine. Definitely going to make again soon.






  10. Pinch of Yum Logo
    Marisol

    Just like anything I’ve tried on this site..this was AMAZING!!!! My family loved it.
    Thank you






  11. Pinch of Yum Logo
    Riley

    What salad do you think would go well with this recipe? Or do you think it isn’t necessary?

  12. Pinch of Yum Logo
    Julie

    This was so delicious, I added chopped zucchini to increase the veggies. The corn is such a great combo with the shrimp! I will be making this again!






  13. Pinch of Yum Logo
    Kelly

    This looks delicious!!! This might be a dumb question, but are there any easy substitutes for heavy cream? I typically have 2% milk, butter and coconut milk on hand, but not cream. Can milk plus extra butter compensate?

  14. Pinch of Yum Logo
    Caitlin Tremain

    This is so good it’s upsetting. It immediately went into our regular rotation. Thank you.






  15. Pinch of Yum Logo
    Emilie

    made this and absolutely loved! so simple, I couldn’t believe how much flavor it had. I didn’t have spinach so just omitted it. will definitely make this again!

  16. Pinch of Yum Logo
    Amy

    I made this last week for a friend and received rave reviews! I added a diced shallot with the garlic, splash of white wine with the lemon juice and a can of petite diced tomatoes in their juice (because I was out of cherry tomatoes). I sautéed shrimp and chicken breast, and used both. It was superb! Thank you for such a delicious and summery meal.

  17. Pinch of Yum Logo
    Hilary

    So so so good! Another great recipe; so simple and easy to turn out on a busy week night. Wish I could post how pretty it turned out!






  18. Pinch of Yum Logo

    My favourite thing about this is the ratio of noodles to stuff! Heavy on the stuff! Delish. I’m having it tonight with Cavatappi!






  19. Pinch of Yum Logo
    Danielle Cimmarrusti

    Such a delicious, fresh summer pasta recipe! I added some Old Bay seasoning for a little extra flavor and it turned out perfectly. Fresh basil garnish is a must. It was even good as cold leftovers the next day!