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)
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.
Notes
- Add a squeeze of fresh lemon juice for brightness.
- Substitute fresh corn with canned if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 185mg
