This recipe – oh my, it is the bomb! Super flavorful, super easy, and super delicious! Even my “meat and potatoes” husband loves this one. It’s on our monthly rotation and if I forget to cook it one month, he will request it. It could be a game changer in your household too!
It’s a great dish any time of the year but especially during the summer because it’s so light and uses fresh ingredients ie corn, tomatoes, spinach, and shrimp.
And because it’s so easy and comes together so quickly, this dish would be a great one if having a few friends over for dinner. Add a mixed green salad and some crusty bread and you’ll be all set!
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.