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.
- 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
- 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
- 1/2 to 3/4 cup heavy cream
- fresh basil or Parmesan for topping
- salt and pepper to taste
- Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.
- 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.
- 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.
- 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.
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. 🙂
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: corn pasta, summer pasta, tomato pasta, summer produce, creamy pasta, shrimp pasta