Creamy Shrimp Pasta with Corn and Tomatoes
Ingredients
- 8 8 linguine , spaghetti, or similar
- 1/2 1/2 reserved pasta water
- 2 tablespoons 2 tablespoons butter , divided
- 1 1 shrimp . , peeled and deveined (tail off or on, it’s up to you)
- 1 teaspoon 1 teaspoon salt , divided
- 12 garlic – cloves , minced
- 2 2 cherry tomatoes , halved
- 23 cooked or grilled fresh sweet corn – ears , kernels cut off the cob
- 1 1 fresh spinach , chopped
- lemon juice squeeze of
- 1/23/4 1/23/4 heavy cream to
- 1/4 1/4 fresh basil for topping
- 1/4 1/4 Parmesan for topping
- saltpepper and to taste
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
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.
Source
Original recipe: View Original
