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Creamy Shrimp Pasta with Corn and Tomatoes

Creamy Shrimp Pasta with Corn and Tomatoes for a Fresh Twist

Enjoy a delightful Creamy Shrimp Pasta with Corn and Tomatoes, perfect for busy weeknights and showcasing summer produce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Pasta (fettuccine or spaghetti) Any shape works, but long pasta elevates the dish.
For the Sauce
  • 1 pound Shrimp Fresh or thaw frozen for best results.
  • 1 cup Heavy Cream Substitute with half-and-half or coconut milk for dairy-free.
  • 3 cloves Garlic Minced, avoid garlic powder for maximum taste.
For the Veggies
  • 1 cup Corn Grilled corn can add a smoky flavor.
  • 1 cup Cherry Tomatoes Other types can be used if needed.
  • 1 bunch Basil Fresh preferred, but dried works in a pinch.

Equipment

  • Large pot
  • Skillet
  • colander

Method
 

Cooking Steps
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8-10 minutes.
  2. Heat a skillet over medium heat, add olive oil, and sauté minced garlic until fragrant, about 1-2 minutes.
  3. Add shrimp to the skillet in a single layer, cooking for about 3-4 minutes until pink and opaque.
  4. Toss in cherry tomatoes and corn, sauté for another 2-3 minutes until tomatoes start to burst.
  5. Pour in heavy cream and simmer for about 2-3 minutes until sauce thickens slightly.
  6. Add cooked pasta to the skillet and toss to coat in the sauce, adding reserved pasta water as needed.
  7. Remove from heat, stir in fresh basil, and serve hot, garnished with more basil if desired.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 2mg

Notes

For vegetarian option, substitute shrimp with diced chicken or extra vegetables. Best enjoyed fresh but can be stored in fridge for 2 days or frozen for up to 1 month.

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