Creamy Shrimp Pasta with Corn and Tomatoes

The final dish
As seen on
pinch of yum
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(56)

Ingredients

4 servings
  • 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
AmericanDinnerDairyPasta
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Preparation

Chef’s 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. 🙂
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