Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Shrimp Pasta with Corn and Tomatoes

No reviews

Ingredients

Scale
  • 8 ounces linguine
  • 1/2 cup reserved pasta water
  • 2 tablespoons butter, divided
  • 1 pound shrimp, peeled and deveined (tail off)
  • 1 teaspoon salt, divided
  • 1–2 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 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

Instructions

  1. Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.
  2. 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.
  3. 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.
  4. Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper.
 

Find it online: https://inpattisplace.com/creamy-shrimp-pasta-with-corn-and-tomatoes/