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Creamy Shrimp Pasta with Corn and Tomatoes

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/