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Creamy Shrimp Pasta Recipe with Corn and Tomatoes Easy and Delicious

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A quick and easy creamy shrimp pasta with sweet corn and juicy tomatoes, ready in about 25 minutes. This dish balances creamy, sweet, and tangy flavors for a fresh twist on comfort food.

Ingredients

Scale
  • 1 pound (450 g) shrimp, peeled and deveined, preferably medium-sized
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 cup fresh or frozen corn kernels (thawed if frozen)
  • 1 cup cherry tomatoes, halved
  • 1 cup (240 ml) heavy cream or half-and-half for a lighter result
  • ½ cup (120 ml) chicken or vegetable broth
  • ½ cup (50 g) grated Parmesan cheese
  • A handful fresh basil, chopped
  • 12 ounces (340 g) fettuccine or linguine pasta
  • Juice of half a lemon
  • Salt and pepper to taste
  • Red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fettuccine or linguine and cook according to package instructions until al dente (usually 8-10 minutes). Reserve ½ cup (120 ml) of pasta water, then drain and set aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shrimp, seasoned lightly with salt and pepper, and cook 2-3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
  3. In the same skillet, add a little more olive oil if needed. Toss in 1 cup corn kernels and sauté for 3-4 minutes until they start to brown slightly and smell sweet.
  4. Add 1 cup halved cherry tomatoes and cook 2-3 minutes until tomatoes soften and slightly blister.
  5. Stir in minced garlic (3 cloves) and cook for 30 seconds until fragrant but not burnt.
  6. Pour in 1 cup (240 ml) heavy cream and ½ cup (120 ml) chicken or vegetable broth. Stir gently and bring to a low simmer. Let the sauce reduce for 3-4 minutes until slightly thickened.
  7. Add the drained pasta to the skillet along with reserved pasta water as needed to loosen the sauce. Toss everything together to coat the noodles well.
  8. Stir in ½ cup (50 g) grated Parmesan cheese and cooked shrimp. Cook for another minute to meld flavors and warm the shrimp through.
  9. Remove from heat and stir in chopped fresh basil and juice of half a lemon. Adjust seasoning with salt, pepper, and optional red pepper flakes.
  10. Serve immediately, garnished with extra Parmesan or basil if desired.

Notes

Keep an eye on sauce thickness; use reserved pasta water to adjust consistency. Do not overcook shrimp to keep them tender. Browning corn enhances sweetness and flavor. Use low heat when adding cream to avoid curdling. Parmesan cheese melts best off or on very low heat.

Nutrition

Keywords: shrimp pasta, creamy pasta, corn, tomatoes, quick dinner, seafood pasta, easy pasta recipe, weeknight dinner

Find it online: https://chloeplate.com/creamy-shrimp-pasta-recipe-with-corn-and-tomatoes-easy-and-delicious/