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.
Creamy Shrimp Pasta with Corn and Tomatoes
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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
Units
Scale
- 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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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
Time To Show You Off!
One More Thing!
This recipe is part of our collection of fresh tomato recipes. Check it out!
June 15, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
I can’t wait to try this. I am just not a fan of shrimp, so I’ll probably use diced chicken breast. I bet you could also leave out the shrimp and have a vegetarian dish. I’m excited to try this!
Definitely! Either chicken or a vegetarian option would work here. Enjoy, Sarah!
You cannot cook shrimp till done separately then throw them into the sauce mixture and not expect them to be overcooked. Made this recipe as instucted and the shrimp were hard and rubbery.
Absolutely delicious!
I made this for dinner tonight….AMAZING! So flavorful! It got rave reviews from the whole family. This one is a keeper (like SO many of your recipes)….thank you Lindsay!
Yay! So happy to hear this, Robin!
Looks delicious Lindsay. So stinky proud of you for prospering in doing what you love to do which is food blogging. Thank you for being an inspiration with the food blogs and your dedication to empoering others. 🙂
Although this looks delicious, I had to laugh; my grandma would dump a can of corn into our spaghetti or tuna casserole when my parents were away and I hated it! This gave me a good/bad memory. And now corn gives me a bad rash in my mature years so I’ve still escaped it! Thanks for a great site!
can I use 2% milk instead of cream??
Sure! It’ll just be a little less creamy.
Do you have any rec’s other than heavy cream? It doesn’t sit so well with my stomach, but this recipe looks amazing!
Just my two cents, but I often use full fat coconut milk (just the solid part of the can) or coconut cream instead of dairy cream in recipes, and it works out well in pasta dishes!
I just made this today. I subbed broccoli for spinach ONLY because I didn’t have spinach and I wanted to make it as soon as I saw it. It is soooooo good. This will be printed and maybe even laminated. Soooo good. Seriously amazing. Thank you!
Yay! So happy to hear you enjoyed this dish, Tricia!
Fabulous…shrimp is one of my favorite sea food and this way of cooked i really loved is and your pictures as well…..i will trying to make it this weekend…Thanks for sharing…..!
Enjoy, Lily!
Yum, I made this for dinner last night and really enjoyed it! I don’t eat shrimp so I added zucchini instead and I thought that worked really well with the other flavors. Even with the cream this didn’t feel heavy to me – just fresh and summery!
Zucchini would be perfect here! Glad you enjoyed this dish, Makenzie!
This siunds awesome. I do not do
dairy milk but might try to sub. full fat coconut milk..Any thoughts or suggestions.
We haven’t tried that sub before, but other readers have done it with luck. Enjoy!
Made this delicious recipe for dinner. I used gluten free noodles, a small bit of coconut milk and dairy free butter because my daughter is gluten and dairy free and it was divine. Definitely going to make again soon.
Sounds delicious! Thanks for sharing, Anna!
Shrimp. Pasta. Say no more, This looks so good!
Enjoy, Matt!
Just like anything I’ve tried on this site..this was AMAZING!!!! My family loved it.
Thank you
😊
What salad do you think would go well with this recipe? Or do you think it isn’t necessary?
Totally up you, but we’d probably just do a simple green salad here.
This was so delicious, I added chopped zucchini to increase the veggies. The corn is such a great combo with the shrimp! I will be making this again!
YUM!
This looks delicious!!! This might be a dumb question, but are there any easy substitutes for heavy cream? I typically have 2% milk, butter and coconut milk on hand, but not cream. Can milk plus extra butter compensate?
You could try 2% milk or even half and half (if you have it) instead, but it’ll just be a little less creamy. Enjoy!
This is so good it’s upsetting. It immediately went into our regular rotation. Thank you.
💃
made this and absolutely loved! so simple, I couldn’t believe how much flavor it had. I didn’t have spinach so just omitted it. will definitely make this again!
Glad you enjoyed this, Emilie!
I made this last week for a friend and received rave reviews! I added a diced shallot with the garlic, splash of white wine with the lemon juice and a can of petite diced tomatoes in their juice (because I was out of cherry tomatoes). I sautéed shrimp and chicken breast, and used both. It was superb! Thank you for such a delicious and summery meal.
YUMMY!
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!
Oh we’d love to see! Just tag us on social media next time and we’ll check it out. So glad you enjoyed this, Hilary!
My favourite thing about this is the ratio of noodles to stuff! Heavy on the stuff! Delish. I’m having it tonight with Cavatappi!
Enjoy, Paula!
Such a delicious, fresh summer pasta recipe! I added some Old Bay seasoning for a little extra flavor and it turned out perfectly. Fresh basil garnish is a must. It was even good as cold leftovers the next day!
Yes! So good as leftovers, too!
For my own recipes, I’ve found that roma tomatoes work best with a creamy pasta dish.
Thanks for sharing, Norma!
This looks like a much better version of a shrimp scampi. Can’t wait to try making it!
Enjoy, Jacob!
Okay WOW! 👏🏻
This looks amazing. To make it dairy-free, would you suggest coconut milk/cream?
We’ve heard other readers have had luck doing this, so we’re guessing it’d work just fine. Enjoy!