If you’re searching for a vibrant weeknight dinner that celebrates the bounty of summer, let me introduce you to Creamy Shrimp Pasta with Corn and Tomatoes. This dish is pure sunshine in a bowl: think sweet, juicy bursts of tomato and corn folded into silky noodles, tossed with luscious cream sauce and succulent shrimp. The blend of flavors and textures is downright irresistible, making this an unforgettable pasta that earns repeat requests from family and friends. Whether you’re serving this for a special supper or just need a quick meal that feels special, Creamy Shrimp Pasta with Corn and Tomatoes delivers comfort and elegance with every bite.

Creamy Shrimp Pasta with Corn and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list is comfortingly simple, relying on a handful of pantry and fresh staples that work together for maximum flavor and color. Each element has a special role to play, from bringing creamy richness to adding a sweet pop or a savory finish.

Fettuccine or linguine (12 ounces): These long, flat noodles perfectly capture the creamy sauce for a satisfying, twirly bite every time.
Large shrimp, peeled and deveined (1 pound): Tender, juicy shrimp are the star protein—be sure to use fresh or high-quality frozen for the best flavor.
Olive oil (2 tablespoons): Adds fruitiness and helps build the foundation for the sauce’s depth.
Unsalted butter (2 tablespoons): Melts into the oil for a luxurious base, amplifying the richness of the dish.
Garlic, minced (3 cloves): Provides aromatic flavor and brings every component together.
Cherry tomatoes, halved (1 cup): These bring bursts of tangy sweetness and gorgeous color.
Fresh or frozen corn kernels (1 cup): Adds crispy-sweet texture and a golden summery vibe. Fresh is ideal, but frozen works beautifully.
Heavy cream (1/2 cup): The key to a luxuriously creamy sauce that envelops every noodle.
Grated Parmesan cheese (1/2 cup): Offers salty, nutty depth and helps to gently thicken the sauce.
Chopped fresh basil (1/4 cup): A finishing herb that lends a garden-fresh burst and livens up the flavors.
Salt and black pepper to taste: Essential seasonings for bringing balance and highlighting all the other tastes.
Red pepper flakes (optional): For a whisper of heat that punctuates each creamy, sweet bite.

How to Make Creamy Shrimp Pasta with Corn and Tomatoes

Step 1: Cook the Pasta

Get started by boiling a big pot of salted water and cooking your fettuccine or linguine until just al dente. Reserve about half a cup of the pasta water before draining; this liquid gold will help the sauce coat every strand of pasta later on.

Step 2: Sauté the Shrimp

While your noodles are cooking, heat the olive oil and butter together in a large skillet over medium-high heat. Once the butter sizzles, add the shrimp. Season generously with salt and black pepper, and sear for 2–3 minutes per side until they’re blushing pink and opaque. Scoop them out and set aside, keeping all those flavorful bits in the pan.

Step 3: Build the Creamy Sauce

Add the minced garlic to the same skillet and let it sizzle for about a minute—or until it fills your kitchen with that mouthwatering aroma. Toss in your cherry tomatoes and corn kernels, sautéing everything for about 3–4 minutes until the tomatoes begin to soften and the corn is bright and juicy. Pour in the heavy cream and stir in the Parmesan cheese. Allow the mixture to come to a gentle simmer, swirling everything together until you have a rich, silky sauce.

Step 4: Combine Pasta and Sauce

Add your cooked pasta (and that reserved pasta water) straight into the skillet, tossing with tongs to coat each strand in the creamy tomato-corn sauce. Don’t rush this part—the sauce should tighten up and start clinging to your noodles in the most luxurious way.

Step 5: Finish with Shrimp and Basil

Return the cooked shrimp to the skillet, tossing gently so they warm through without overcooking. Off the heat, sprinkle in the fresh basil and toss one last time. Taste and adjust seasoning with extra salt, pepper, or even a touch of red pepper flakes for a hint of heat. Dish up immediately and get ready for rave reviews!

How to Serve Creamy Shrimp Pasta with Corn and Tomatoes

Garnishes

For extra flair, sprinkle a handful of more freshly grated Parmesan over the top, a few ribbons of basil, and perhaps a sprinkle of red pepper flakes or fresh cracked black pepper. A little zest of lemon will brighten up all the creamy, sweet notes beautifully.

Side Dishes

This pasta shines alongside a crisp green salad tossed with lemony vinaigrette, some garlic bread to mop up extra sauce, or even a simple plate of roasted vegetables. Each of these sides adds freshness and contrast, letting the Creamy Shrimp Pasta with Corn and Tomatoes stay the star of your meal.

Creative Ways to Present

Try serving individual portions in shallow pasta bowls for a restaurant-style feel, or pile everything on a large platter family-style, garnished generously. For summer gatherings, you can even portion this pasta into jars for a fun picnic or cookout presentation—it’s as versatile as it is gorgeous.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), transfer the Creamy Shrimp Pasta with Corn and Tomatoes into an airtight container and refrigerate promptly. It will keep well for up to two days. The sauce may thicken as it sits, but it’s easy to refresh when reheating.

Freezing

While shrimp and creamy sauces don’t always freeze perfectly, you can freeze cooled portions if needed. Place the pasta in a freezer-safe container and freeze for up to one month. Just know that the texture might change a little—the cream can sometimes separate, but a splash of cream or milk when reheating helps revive it.

Reheating

For the best results, warm leftovers gently in a skillet over low heat with a splash of water, milk, or cream to loosen the sauce. Stir often and add a bit more Parmesan or fresh basil if you like. If using the microwave, heat in short increments and check frequently to avoid overcooking the shrimp.

FAQs

Can I substitute a different protein for the shrimp?

Absolutely! While shrimp brings a lovely sweetness and quick cook time, you can swap it out for sliced chicken breast, scallops, or even chunks of salmon. For a vegetarian version, try tossing in sautéed mushrooms or chickpeas.

Is it possible to make Creamy Shrimp Pasta with Corn and Tomatoes gluten-free?

Yes! Simply use your favorite gluten-free pasta and confirm all other ingredients are certified gluten-free. The rest of the recipe remains the same, so everyone gets to enjoy this flavorful combination.

Can I use canned corn if fresh or frozen isn’t available?

Canned corn is a great backup if fresh isn’t in season or frozen isn’t on hand. Just drain it well, and add it alongside the tomatoes as directed. The flavor will still be bright and just the right touch of sweet.

What’s the best way to get the sauce extra creamy?

The trick is to add the reserved pasta water a little at a time, tossing the pasta until the sauce reaches your desired creaminess. Don’t skip the Parmesan, as it not only adds flavor but also thickens the sauce beautifully.

Can I make Creamy Shrimp Pasta with Corn and Tomatoes ahead for a party?

While this dish is best served fresh, you can prep the pasta, veggies, and even cook the shrimp ahead of time. Store them separately, then quickly assemble and toss together with the cream and cheese right before serving for the freshest flavor.

Final Thoughts

If you’re craving a dish that’s colorful, comforting, and just a little bit fancy, Creamy Shrimp Pasta with Corn and Tomatoes is a recipe you simply can’t miss. It’s quick enough for a weeknight but lush enough for company—so go ahead and treat yourself and your loved ones to this vibrant pasta soon!

Creamy Shrimp Pasta with Corn and Tomatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a delightful bowl of Creamy Shrimp Pasta with Corn and Tomatoes. This easy-to-make dish combines succulent shrimp, sweet cherry tomatoes, and fresh corn in a luscious creamy sauce, all tossed with perfectly cooked pasta. It’s a perfect summer pasta recipe that’s sure to please your taste buds!

Ingredients

Scale

Pasta:

12 ounces fettuccine or linguine

Shrimp:

1 pound large shrimp, peeled and deveined

Sauce:

2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup fresh or frozen corn kernels
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Salt and black pepper to taste
Red pepper flakes (optional)

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Instructions

Cook the pasta: Prepare pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Cook the shrimp: In a skillet, heat olive oil and butter over medium-high heat. Season shrimp with salt and pepper, cook for 2–3 minutes per side until pink; set aside.
Make the sauce: In the same skillet, sauté garlic, add tomatoes and corn, cook until tomatoes soften. Stir in cream and Parmesan, simmer gently. Add pasta and reserved water, toss to coat.
Finish the dish: Return shrimp to skillet, combine. Remove from heat, stir in basil. Season with salt, pepper, and red pepper flakes. Serve hot.