Get ready to fall in love with Creamy Shrimp Pasta with Corn and Tomatoes! This glorious main course brings together plump, juicy shrimp, tender pasta, bursts of fresh corn, and sweet cherry tomatoes, all enveloped in a dreamy Parmesan cream sauce. It’s the perfect marriage of summer freshness and year-round comfort food vibes. Whether you’re hosting friends or whipping up a special weeknight dinner, this dish strikes that magical balance between effortless and downright showstopping. It’s the kind of recipe you’ll crave again and again!

Ingredients You’ll Need

Creamy Shrimp Pasta with Corn and Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples and a few fresh ingredients, this recipe delivers big on flavor and color. Truly, every component in Creamy Shrimp Pasta with Corn and Tomatoes brings its own magic—don’t skip a thing!

Fettuccine or linguine pasta (12 ounces): The perfect canvas for soaking up every drop of that creamy, savory sauce.
Large shrimp, peeled and deveined (1 pound): Sweet, juicy shrimp turn this pasta into a celebration-worthy meal.
Olive oil (1 tablespoon): Adds a subtle, peppery note and keeps the shrimp from sticking to your skillet.
Unsalted butter (2 tablespoons): Richness for the base sauce and buttery notes that make every bite luxurious.
Garlic, minced (3 cloves): Don’t skimp here—it builds depth and that irresistible, mouthwatering aroma.
Fresh or frozen corn kernels (1 cup): Pops of sweetness and a little crunch that brighten the whole dish.
Cherry tomatoes, halved (1 cup): Juicy, bursting cherry tomatoes add bright color and a touch of tanginess.
Red pepper flakes (½ teaspoon, optional): For those who like a kick—just enough heat to make things interesting.
Heavy cream (1 cup): The key to achieving that silky-smooth, crave-worthy sauce.
Grated Parmesan cheese (½ cup): Brings saltiness and that classic umami depth to tie it all together.
Chopped fresh basil (¼ cup): The finishing herb for color and a burst of aromatic freshness.
Salt and black pepper to taste: Essential for balancing flavors throughout each layer.

How to Make Creamy Shrimp Pasta with Corn and Tomatoes

Step 1: Cook the Pasta

Start by bringing a large pot of generously salted water to a boil. Cook your fettuccine or linguine according to package instructions until it’s just al dente—you want the noodles to have a little bite left. Right before draining, scoop out about ½ cup of that starchy pasta water to help bring everything together later. Drain and set aside, ready to catch all those creamy flavors.

Step 2: Sauté the Shrimp

While your pasta bubbles away, grab a large skillet and warm up the olive oil over medium heat. Toss in those gorgeous shrimp, sprinkle with salt and pepper, and let them sear for about 2–3 minutes per side until they’re pink and just cooked through. Don’t overcook—shrimp go from juicy to rubbery in a flash! Move them to a plate and keep them warm.

Step 3: Build the Flavor Base

In that same skillet, melt the butter and stir in the minced garlic. Let it cook for about a minute, just until fragrant—your kitchen will smell amazing! Next, add the corn and halved cherry tomatoes. Sauté everything for 3–4 minutes until the tomatoes soften and the corn is sweet and slightly caramelized.

Step 4: Make the Creamy Sauce

Reduce the heat to low and pour in the heavy cream, gently bringing it to a simmer. Stir in the Parmesan cheese and red pepper flakes if you love a little tingle of heat. Let it all simmer together for a few minutes to thicken up, stirring so the cheese melts into the sauce. This is where the “creamy” in Creamy Shrimp Pasta with Corn and Tomatoes really shines!

Step 5: Bring It All Together

Toss the cooked pasta and reserved shrimp back into the skillet, making sure every strand gets gorgeously coated in that creamy sauce. If things seem a little thick, splash in some reserved pasta water until it’s just the right consistency—lush and silky but not gloopy. Finish it off with a generous handful of fresh basil, taste, and tweak the salt and pepper as you like.

Step 6: Serve and Savor

Pile the Creamy Shrimp Pasta with Corn and Tomatoes high on plates, making sure to scoop up plenty of shrimp and veggies with each serving. Top with a little extra Parmesan and basil if you’re feeling fancy. Serve immediately while everything is at peak creaminess!

How to Serve Creamy Shrimp Pasta with Corn and Tomatoes

Garnishes

A little flourish goes a long way in making this dish restaurant-worthy. Shower your bowls with extra grated Parmesan and a scatter of fresh basil for a pop of color and fragrance. A twist of cracked black pepper on top is the final touch that brings it all together—you’ll feel like a real chef!

Side Dishes

Creamy Shrimp Pasta with Corn and Tomatoes pairs beautifully with a crisp green salad dressed simply in lemon vinaigrette, or some warm, crusty bread perfect for mopping up any extra sauce. If you want a veggie boost, steamed asparagus or garlicky sautéed spinach keep things light and seasonal.

Creative Ways to Present

If you’re serving guests, try twirling portions of pasta into little nests on each plate and topping each one with shrimp for that “wow!” factor. You can also serve this family-style in a big, beautiful bowl with extra basil and cheese in small dishes nearby, inviting everyone to help themselves and make it their own.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, scoop the cooled Creamy Shrimp Pasta with Corn and Tomatoes into an airtight container. Store it in the refrigerator for up to two days—the flavors develop even more, making a wonderful next-day treat!

Freezing

For best results, freezing is not recommended, as creamy sauces often separate and the shrimp can become tough once thawed. If you want to freeze, do so without the shrimp and cream, then add those fresh when reheating. Pasta and veggies can handle the freezer in a pinch.

Reheating

Gently reheat Creamy Shrimp Pasta with Corn and Tomatoes on the stovetop over medium-low heat with a splash of milk or cream to help bring back the luscious sauce. Stir often and heat just until warmed through—the shrimp heat up quickly and stay tender this way!

FAQs

Can I use frozen shrimp?

Absolutely! Just thaw your shrimp thoroughly and pat them dry before cooking. This helps them sear beautifully and stay plump and juicy in your Creamy Shrimp Pasta with Corn and Tomatoes.

What other vegetables can I add?

Feel free to experiment—baby spinach, arugula, or even a handful of peas make great additions. Sauté the greens with the corn and tomatoes or stir them in right at the end so they just wilt.

How can I make this dish lighter?

Swap the heavy cream for half-and-half or whole milk for a lighter sauce that’s still wonderfully creamy. You can even use Greek yogurt stirred in off the heat for a tangy, lighter touch.

What type Main Course

Fettuccine or linguine are perfect, but you can use spaghetti, tagliatelle, or even a short pasta like penne if that’s what you have on hand. The goal is something that grabs hold of the silky sauce!

Is Creamy Shrimp Pasta with Corn and Tomatoes good for meal prep?

While best enjoyed fresh, you can definitely prep ingredients ahead—clean and season the shrimp, chop your veggies, and grate the cheese. When it’s time to eat, dinner comes together in a flash!

Final Thoughts

I truly hope you treat yourself and your loved ones to Creamy Shrimp Pasta with Corn and Tomatoes soon—it’s comfort food with a sunny, modern twist! Every bowl is bursting with flavor, color, and that irresistible creaminess. Let me know how it goes, and don’t be surprised if this becomes a new favorite at your table!

Creamy Shrimp Pasta with Corn and Tomatoes Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in a delightful dish of Creamy Shrimp Pasta with Corn and Tomatoes that combines succulent shrimp, sweet corn, and juicy cherry tomatoes in a rich, creamy sauce. This easy-to-make pasta is perfect for a quick weeknight dinner or a special occasion.

Ingredients

Fettuccine or Linguine Pasta:

12 ounces

Large Shrimp (peeled and deveined):

1 pound

Olive Oil:

1 tablespoon

Unsalted Butter:

2 tablespoons

Garlic (minced):

3 cloves

Fresh or Frozen Corn Kernels:

1 cup

Cherry Tomatoes (halved):

1 cup

Red Pepper Flakes (optional):

½ teaspoon

Heavy Cream:

1 cup

Grated Parmesan Cheese:

½ cup

Chopped Fresh Basil:

¼ cup

Salt and Black Pepper:

To taste

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Instructions

Cook the Pasta: Cook the pasta in salted water until al dente. Reserve pasta water, drain, and set aside.
Cook the Shrimp: Cook shrimp in olive oil until pink; set aside.
Prepare the Sauce: In the same skillet, sauté garlic, corn, tomatoes, then add cream, Parmesan, and spices.
Combine and Serve: Toss pasta and shrimp in the sauce, adding reserved water if needed. Finish with basil and adjust seasoning before serving.