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So so so good! Another great recipe; so simple and easy to turn out on a busy week night. Wish I could post how pretty it turned out!
Hilary
Okay so maybe it’s not exactly what you were expecting.
It’s garlicky shrimp and creamy, silky noodles. Yes. That’s easy. You’re tracking.
But then we took a sharp left and brought the Summer Garden theme – fresh sweet corn cut off the cob, bursting cherry tomatoes, and fresh basil ribbons, and this might be where you’re going, like, what? that’s… what’s going… how does this… until you take that first juicy noodle-fork-twirl bite.
It’s summer meets my favorite kind of pasta. An easy, slurpy, super craveable all-in-one meal.
This idea came from my friend Ang (of Ang’s tortellini soup fame) and I’m not really joking when I say that when I don’t know what to cook, I just ask her what she’s making and then I do the same thing.
She sent me a picture of a creamy pasta bowl piled high with shrimp and cherry tomatoes from her garden – normal people text each other pictures of their dinners, right? She’s a no-recipe cook so she just kind of described it to me and I wasted no time getting after it.
The tomatoes will get a little bursty and make your sauce kind of a creamy rosé situation. Your shrimp will be juicy, buttery, and delicious. Fresh corn and basil bring the summer vibes (and if you really wanna up your summer game, GRILL YOUR CORN). And your hot pile of noodles will be coated in a creamy, luxurious summer sauce.
Good pasta and long summer days… my life is complete.
Check Out Our Video For How To Make Creamy Shrimp Pasta:
Creamy Shrimp Pasta with Corn and Tomatoes
- Total Time: 30 minutes
- Yield: 4 generous servings 1x
Description
Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.
Ingredients
- 8 ounces linguine, spaghetti, or similar
- 1/2 cup reserved pasta water
- 2 tablespoons butter, divided
- 1 lb. shrimp, peeled and deveined (tail off or on, it’s up to you)
- 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
- 1/4 cup fresh basil for topping
- 1/4 cup Parmesan for topping
- salt and pepper to taste
Instructions
- 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. GAH SO GOOD.
Equipment
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Buy Now → Notes
CORN: It is ideal if you have the corn already cooked, which I often do in the summer months since we grill or boil corn a lot. But if you don’t have your corn already cooked, you can cut the raw kernels and add them right to the pan and let them cook for a few minutes – raw corn has a different, sweet, starchy taste that could be good here! Another option to save time would be canned or frozen corn. Definitely not as fresh-tasting but it would work. 🙂
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: corn pasta, summer pasta, tomato pasta, summer produce, creamy pasta, shrimp pasta
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This recipe is part of our collection of fresh tomato recipes. Check it out!
Absolutely 💯 delicious. So easy to make and a breeze, a great way to use the veggies you likely have in your fridge. Can’t wait to make this again!
I’ve made this twice in last couple of weeks. We are fortunate to have an amazing farmers market near us and the corn, tomatoes, and basil have been plentiful. Serve this up with a loaf of bread to soak up the sauce…soooo good!
Has potential but needs tweaking. Bland, needed doctoring up with spices. The sauce would be more flavorful and more interesting if some of the corn were pureed with the cream.
This receipe is easy to make and delicious!! I would give it a 5+ rating.
I made this using fresh corn off the cob, fresh pasta and homegrown tomatoes. I also substituted half and half instead of heavy cream to keep it lighter. Also used arugula instead of spinach because that’s what I had on hand It was fabulous, bringing together the late summer flavors together. The corn balanced the garlicky shrimp very nicely. Definitely will keep this as a summer recipe.
I tried this recipe last night. It was delicious. I had some fresh ravioli (spinach) that I needed to use so I used this instead of the spaghetti.
I will try it again with spaghetti or linguini another time but the sauce was not too heavy with a beautiful flavor.
My husband said “make this again!”
Thanks for sharing.
Made this for lunch today with cooked shrimp, fresh corn, high protein angel hair pasta and julienned Brussels (bc I didn’t have any spinach) and it was fantastic. My tiny 98-year old Gram had THIRDS! Definitely a keeper. Thank you!!!
Hiiii! I recently made this dish and it tasted very good i would definitely try this again.
Omg this recipe looks amazing! I’m definitely going to try it out this weekend. The combination of creamy shrimp, corn, and tomatoes sounds perfect. Thank you for sharing this recipe – I’m excited to give it a try! 😋
I’M OBSESSED with this pasta. It’s a household favourite and tasty enough to serve guests when we host. I love that I can prep the majority of the meal before friends arrive, and then just cook the pasta and add the spinach before serving. So earsy and YUM.
We had a POY night last night! Made this, so delicious with tomatoes and corn right now at their best, loved it. And made the Peach Cobbler. Man, what a feast!
Made this as written with fresh corn from the farm market grilled. It was so wonderful! What a fab summer meal with fresh produce from the garden and farm market! Will make it again before corn is gone!
Made this tonight and followed your suggestion to use fresh raw corn cut off the cob.
Delicious dish! Very light and fresh.
Perfect summer supper.
Truly wonderful dish, easy, delicious and beautiful presentation. Definitely going on repeat
This was sooooooo good. The only modification I made was adding garlic salt to the shrimp. Other than that I followed the recipe to the T. My entire family loved this.
Love this recipe. Husband said top three. I did not cook the shrimp completely. They finished
As I added all together in the end. Super recipe
This sounds amazing! How could I make it a little healthier by decreasing the heavy cream (or what could I sub for all or part of it?)
You could try half and half or whole milk instead, either would lead to a less creamy pasta though.
Absolutely delicious 😋
SO yummy. I added crawfish tails I had in the freezer along with the shrimp. Delicious!!
We had cherry tomatoes from Costco that needed to be used and this recipe looked perfect for a chilly Friday night. It was delicious! Since it’s February we used frozen sweet corn and it was fine. Looking forward to having this when tomatoes and corn will be fresh and in season.
Reading through the recipe and comments I think ,instead of cooking the shrimp in Step 2 ,I would add the raw shrimp,at some point, instead in Step 3 because of how quickly cooks ( I don’t want overcooked,rubbery shrimp).I am making this tomorrow.will let you know how it turns out with this change.
Thanks for sharing, RC!
I have made the Creamy Shrimp Pasta with Tomatoes and Corn this summer and we just love it . Thank you for a great recipe!!
Made this for dinner tonight with fresh corn and tomatoes from the farmers market and it was SO good!! Made exactly as written (except I threw the shrimp in to cook right along with the corn/tomatoes after sautéing, right before tossing in the pasta) and my husband and I loved it!!
Swapped the tomatoes for beef tomatoes as only ones available but was absolutely fabulous! So easy to follow – thanks.
Delicious. Sweetness of corn and tomatoes help create such a simple but decadent tasting sauce. I felt like I was eating in a fine Italian restaurant.