Velvety Shrimp Pasta with Corn and Tomatoes

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously tasty fresh summer season pasta. Velvety, smooth noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

this dish

Okay so perhaps it’s not precisely what you were anticipating.

It’s garlicky shrimp and velvety, smooth noodles. Yes. That’s simple. You’re tracking.

However then we took a sharp left and brought the Summer season Garden style fresh sweet corn cut off the cob, breaking cherry tomatoes, and fresh basil ribbons, and this might be where you’re going, like, what? that’s … what’s going … how does this … up until you take that very first juicy noodle-fork-twirl bite.

It’s summer season fulfills my preferred sort of pasta. A simple, slurpy, very craveable all-in-one meal.

Creamy shrimp pasta close-up.

This concept originated from my pal Ang (of Ang’s tortellini soup popularity) and I’m not truly joking when I state that when I do not understand what to prepare, I simply ask her what she’s making and after that I do the very same thing.

She sent me an image of a velvety pasta bowl stacked high with shrimp and cherry tomatoes from her garden typical individuals text each other photos of their suppers, right? She’s a no-recipe cook so she simply sort of explained it to me and I squandered no time at all getting after it.

Creamy shrimp pasta in a bowl.

The tomatoes will get a little bursty and make your sauce sort of a velvety rosé circumstance. Your shrimp will be juicy, buttery, and tasty. Fresh corn and basil bring the summer season vibes. And your hot stack of noodles will be covered in a velvety, elegant summer season sauce.

Great pasta and long summer season days … my life is total.

Take A Look At Our Video For How To Make Creamy Shrimp Pasta:

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Creamy shrimp pasta in a bowl.

Creamy Shrimp Pasta with Corn and Tomatoes

4.9 from 41 evaluations


Velvety Shrimp Pasta with Corn and Tomatoes! A seriously tasty fresh summer season pasta. Velvety, smooth noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Active Ingredients


  1. Prepare pasta according to package instructions. Drain pipes, toss with oil to avoid sticking, reserved.
  2. Heat a big nonstick frying pan over medium heat. Include 1 tablespoon butter to the pan. Include shrimp and spray with 1/2 teaspoon salt. Flip and cook up until shrimp are prepared through. Reserve and cover to keep warm.
  3. Include garlic and staying 1 tablespoon butter. Include tomatoes and corn; sauté for 1-2 minutes. Include spinach; sauté up until wilted. Include shrimp back to the pan. Include staying 1/2 teaspoon salt and lemon juice. Include cream and give a low simmer.
  4. Toss the prepared pasta with your sauce. Include booked pasta water as required. Leading with basil, Parmesan, salt, or newly split black pepper. GAH SO GOOD.



CORN: It is perfect if you have the corn currently prepared, which I typically carry out in the summer season because we barbecue or boil corn a lot. However if you do not have your corn currently prepared, you can cut the raw kernels and include them right to the pan and let them prepare for a couple of minutes raw corn has a various, sweet, starchy taste that might be great here! Another choice to conserve time would be canned or frozen corn. Absolutely not as fresh-tasting however it would work.

Keywords: corn pasta, summer season pasta, tomato pasta, summer season produce, velvety pasta, shrimp pasta

Shrimp, pasta, corn, and tomatoes on a plate.

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