Shrimp Corn Pasta
The ultimate comfort food, Shrimp Corn Pasta brings together sweet corn and succulent shrimp in a creamy sauce. This easy weeknight dinner is packed with flavor and makes for a delightful meal any day of the week. Try it tonight!
Equipment
- Skillet
- Frying Pan
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
Ingredients
- 1 lb raw shrimp peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 12 oz spaghetti
- 1 tablespoon salt for pasta cooking water
- ¼ cup butter
- 2 cups corn kernels
- ⅔ cup heavy cream
- ⅔ cup grated parmesan
- 1 tablespoon chopped fresh herbs for garnish
Instructions
- Start by heating a large skillet over medium-high heat and adding 1 tablespoon olive oil. As the oil shimmers, you know it’s ready for the next step.
- Next, toss the raw shrimp in ½ teaspoon salt and ½ teaspoon pepper before adding them to the hot skillet. Cook them for about three minutes, turning them frequently until they’re pink and opaque. Once cooked, remove the shrimp from the pan and set them aside.
- In the same skillet, bring a large pot of water to boil. Add 1 tablespoon salt and then the spaghetti. Cook until the pasta is just underdone, about two minutes less than the package instructions. This allows the pasta to soak up the sauce later, enhancing the overall flavor.
- Don’t forget to reserve two cups of the pasta cooking water before draining the spaghetti! This starchy water is a secret weapon for silky sauces.
- As the pasta cooks, go back to your skillet. Melt ¼ cup butter over medium-high heat. Once it’s bubbly and fragrant, it’s time to add the corn kernels.
- Cook the corn for about four minutes until it’s tender. Stir occasionally, allowing some kernels to brown slightly, which will deepen the flavor.
- After the corn has softened, use the back of a wooden spoon to crush some kernels against the side of the skillet. This releases their natural juices, enhancing the sauce.
- Now, pour in ⅔ cup heavy cream and bring it to a gentle simmer. Reduce the heat to low, allowing it to thicken slightly until the pasta is ready.
- Once the spaghetti is cooked, add it directly into the skillet with the creamy corn sauce. Toss gently to coat every strand, adding in ¼ cup reserved pasta water to achieve the desired consistency. This should take about two to three minutes of stirring.
- Add the cooked shrimp back to the pan, tossing everything together for another minute. This allows the shrimp to warm through and mingle with the sauce.
- Finally, stir in ⅔ cup grated parmesan, ensuring it melts into the sauce, creating a rich, cheesy delight. Season with additional salt and pepper to taste. Garnish with 1 tablespoon chopped fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of cream or pasta water to revive the sauce.