Shrimp Corn Pasta (Irresistible & Fast!)

Name: Shrimp Corn Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb large shrimp ((peeled and deveined)); 1 tbsp olive oil; salt and pepper; 12 oz pasta ((spaghetti or linguine)); Water for boiling; pinch of salt; 2 cups fresh corn kernels ((about 3 ears)); 2 tbsp butter; 2 cloves garlic ((minced)); 1 small shallot ((minced)); 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/4 cup fresh parsley ((chopped))

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I love how shrimp corn pasta brings so much comfort and joy to my table.

The sweet corn pops bright and fresh in every bite, while the juicy shrimp makes everything taste extra special.

Each pasta strand gets coated in a creamy sauce that feels rich but not heavy.

Cooking this dish never feels hard or fussy, so I can relax and enjoy every step. If you want a meal that’s tasty, filling, and just a little bit different, try making this for dinner soon!

Why You’ll Love Shrimp Corn Pasta

Juicy shrimp and corn taste fresh and sweet together.
Creamy sauce hugs every bite of your pasta perfectly.
Ready fast, so weeknight dinners get easy and fun.
Kids and grown-ups both ask for a second helping!

Ingredients You’ll Need

Large Shrimp: Tender, juicy bites get sweet and a bit crisp when sautéed.
Pasta (linguine or spaghetti ): Long pasta noodles soak up the creamy corn sauce best.
Fresh Corn Kernels: Adds bright, sweet, and crunchy goodness in every bite.
Butter: Melts into the pan for rich, smooth flavor that’s never heavy.
Garlic: Gives your sauce a friendly kick and a homey aroma.
Shallot: Delicate onion note without being sharp, blends into the sauce nicely.
Heavy Cream: Brings luscious, creamy goodness and holds everything together.
Parmesan Cheese: Adds a salty, nutty boost, melting into each spoonful.
Fresh parsley or basil: Pops with freshness and a soft herby note for color.
Olive Oil: Makes shrimp golden and stops pasta from sticking together.
Salt and Pepper: Season everything just right, so flavors never fall flat.

Equipment You’ll Need

Large Pot: Boil your pasta here, big enough so it won’t stick together.
Large Skillet: Sauté shrimp, corn, and build your lovely sauce quickly.
Colander: Drains cooked pasta fast, so nothing overcooks at the last step.
Tongs: Toss and mix everything together, making sure things get coated well.
Sharp Knife: Slice garlic, shallot, corn, and shrimp easily and safely.

How to Make Shrimp Corn Pasta

This shrimp corn pasta comes together easily, using simple steps and quick cooking. Follow these steps for a weeknight win.

Step 1: Cook Pasta According to Package Directions

Boil your pasta in salted water until just al dente, about 8-10 minutes, then drain completely.

Step 2: Sauté Shrimp in Olive Oil

Heat olive oil in a large skillet. Add shrimp, cook until pink and curled, about 2-3 minutes per side.

Step 3: Add Corn, Garlic, and Shallot

Toss in corn kernels, minced garlic, and chopped shallot. Stir well and sauté until the corn looks glossy.

Step 4: Stir in Cream, Cheese, and Seasonings

Pour in heavy cream, sprinkle parmesan, and season with salt and pepper. Let the mixture bubble and thicken, about 3 minutes.

Step 5: Toss with Pasta and Fresh Basil

Add drained pasta to the skillet. Toss until pasta’s coated in sauce, then top with fresh parsley right before serving.

Tips for the Best Shrimp Corn Pasta

Use fresh corn if possible for pop and sweetness, with no mush.
Don’t overcook shrimp, or they get rubbery instead of tender and juicy.
Reserve some pasta water for thinning the sauce if you want a silkier finish.
Grate cheese yourself so it melts smoothly and tastes extra fresh.
Season as you go to build flavors instead of waiting until the end.

Variations and Substitutions

Swap shrimp for chicken if you want a land-based protein but a similar vibe.
Try penne pasta for a fun shape that holds extra sauce in every bite.
Use frozen corn kernels if fresh isn’t available, just thaw before cooking.
Add crushed red pepper for some gentle heat through the sauce without overpowering.
Mix in spinach for a little extra green and a boost of healthy vibes.

Make-Ahead and Storage Tips

Store leftovers airtight in the fridge, up to three days, to keep pasta moist and fresh.
Reheat gently on the stove with a splash of milk to keep the sauce creamy.
Freeze without shrimp for longer storage, and add cooked shrimp when serving.
Don’t microwave shrimp too long, or they can overcook and get tough quickly.
Fresh basil wilts, so add only when serving, not before storing in the fridge.

Serving Ideas

Pair with garlic bread: Crunch and buttery flavors match creamy, sweet pasta for total comfort.
Serve with green salad: Crisp lettuce and sharp vinaigrette help cut richness and add color.
Offer roasted veggies: Oven-roasted broccoli or asparagus gives more texture and color.
Enjoy as a main or side: This pasta shines alone or next to grilled chicken or steak.

Frequently Asked Questions (FAQs)

Cook shrimp only until pink and curled, then quickly take them off the heat to keep them juicy and tender.

Yes, frozen corn works great; just thaw first for best flavor, texture, and even cooking.

Long noodles like linguine or spaghetti soak up creamy sauce, but other pasta shapes can be tasty too.

Use coconut cream and skip the cheese, but the sauce will have a different but still creamy flavor.

Store in airtight containers in the fridge for up to three days; reheat gently with added milk or cream.