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
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.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Add spinach or arugula for extra greens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 580
- Sugar: 5g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 220mg
