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 your hot pile of noodles will be coated in a creamy, luxurious summer sauce.
Good pasta and long summer days… my life is complete.
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.
- 8 ounces linguine, spaghetti, or similar
- 1/2 cup reserved pasta water
- 2 tablespoons butter, divided
- 1 lbs. 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
- fresh basil or Parmesan for topping
- salt and pepper to taste
- 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.
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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.
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Keywords: corn pasta, summer pasta, tomato pasta, summer produce, creamy pasta, shrimp pasta