Shrimp Corn Pasta
Shrimp corn pasta is creamy, easy, and so satisfying. Juicy shrimp, sweet corn, pasta, and homemade creamy sauce cozy up for a fast, crowd-pleasing meal. This dish is beginner-friendly and full of real flavor, perfect for any weeknight family dinner or special treat.
Ingredients
For Shrimp
- 1 lb large shrimp (peeled and deveined)
- 1 tbsp olive oil
- salt and pepper
For Pasta
- 12 oz pasta (spaghetti or linguine)
- Water for boiling
- pinch of salt
For Sauce
- 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)
Instructions
- Cook pasta: Boil salted water, add pasta, cook until al dente, then drain and set aside.
- Sauté shrimp: Heat olive oil in a large skillet, add shrimp, cook until pink, remove, and keep warm.
- Sauté aromatics: In the same skillet, add butter, sauté garlic, shallot, and corn until soft and fragrant.
- Make sauce: Pour in heavy cream, sprinkle parmesan, stir, and cook until thickened, about 3 minutes.
- Combine everything: Add cooked pasta, shrimp, fresh parsley, toss well, and season with salt and pepper.
- Serve: Plate hot with extra parmesan and more parsley as you like.
Notes
- Use freshly grated parmesan—pre-shredded doesn’t melt as nicely in the sauce.
- Don’t overcook shrimp, or it’ll go tough. Remove from the heat when just pink.
- Save a little pasta water before draining; add it if the sauce feels too thick.
- Good corn makes a difference; fresh summer corn gives the best pops of sweet flavor.
- Add basil just at the end for color and brightest freshness in each bite.