There’s something completely irresistible about a big bowl of Creamy Shrimp Pasta with Corn and Tomatoes — it’s bright, luscious, and absolutely packed with flavor and color. This is the kind of no-fuss, wow-factor dinner you dream about on busy weeknights: juicy shrimp, sweet bursts of corn and cherry tomatoes, tender pasta all draped in a silky Parmesan cream sauce. Each bite tastes like summer, yet it’s decadent enough for cozy evenings. If you’re craving a dish that’s simple enough for a Tuesday but special enough to impress dinner guests, you’ve just found your new signature recipe.
Ingredients You’ll Need
Ingredients You’ll Need
Nothing complicated here! The ingredients for Creamy Shrimp Pasta with Corn and Tomatoes are pantry staples and fresh favorites, but they all have their part to play — from adding creaminess, to providing pops of sweetness, to delivering that crave-worthy savory finish. Grab these, and you’re halfway to a restaurant-worthy meal at home.
- Fettuccine or Linguine: These long, flat noodles are perfect for catching all that delicious sauce!
- Large Shrimp: Peeled and deveined shrimp cook quickly and soak up flavor beautifully — make sure to get the biggest you can find for best texture.
- Olive Oil: A quick sauté in olive oil gives the shrimp a gorgeous golden edge.
- Unsalted Butter: Adds depth and creamy richness to the sauce.
- Garlic: Just a few cloves will fill your kitchen with an incredible aroma and give the dish its savory backbone.
- Fresh or Frozen Corn Kernels: Sweet, juicy pops of corn bring crunch and color.
- Cherry Tomatoes: Halved cherry tomatoes add tangy sweetness and brighten up the sauce.
- Red Pepper Flakes (optional): For just a gentle kick of heat that doesn’t overpower the other flavors.
- Heavy Cream: This is what makes your pasta luxuriously creamy — you can swap in half-and-half or whole milk for a lighter take.
- Grated Parmesan Cheese: Melts into the sauce, adding a salty-savory finish.
- Chopped Fresh Basil: Stirred in at the end for a hit of fresh, herby brightness.
- Salt and Black Pepper: Seasoning is everything; these finish the dish just right.
How to Make Creamy Shrimp Pasta with Corn and Tomatoes
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, then add your fettuccine or linguine. Cook according to the package instructions until just al dente — you want the noodles to have a slight bite for maximum texture. Don’t forget to scoop out about ½ cup of pasta water before you drain; it’s liquid gold for helping your sauce cling to the pasta later!
Step 2: Sauté the Shrimp
While the pasta bubbles away, heat olive oil in a large skillet over medium heat. Pat your shrimp dry, season with salt and black pepper, and add them to the pan in a single layer. Let them cook for 2 to 3 minutes a side until they’re just opaque and pink — quick and easy. As soon as they’re done, transfer them to a plate so they stay tender for later.
Step 3: Build the Flavor Base
Without wiping out your skillet (those shrimp juices are pure flavor!), toss in the butter and let it melt. Add your minced garlic and stir gently — just a minute, until it’s fragrant and golden but not browned. This forms the savory heart of your Creamy Shrimp Pasta with Corn and Tomatoes.
Step 4: Sauté Corn and Tomatoes
Add corn kernels and halved cherry tomatoes right into the garlicky butter. Sauté for 3 to 4 minutes, stirring frequently, until the tomatoes start to soften and release their juices and the corn brightens up. If you like a touch of heat, sprinkle in the red pepper flakes here.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and bring it to a gentle simmer. Soon, everything will mingle into a silky base that’s just begging for pasta. Stir in freshly grated Parmesan cheese and let it melt completely, thickening the sauce ever so slightly. Adjust seasoning with a little more salt and pepper to taste — flavor as you go!
Step 6: Toss, Finish, and Serve
Add the drained pasta and cooked shrimp back to the skillet, tossing everything together until well coated in that decadent sauce. If the sauce seems too thick, splash in a little reserved pasta water to loosen things up so it really clings to each strand. At the very last minute, stir in the fresh basil for a punch of green and a fresh aroma. Serve your Creamy Shrimp Pasta with Corn and Tomatoes immediately, and don’t be shy with extra Parmesan at the table!
How to Serve Creamy Shrimp Pasta with Corn and Tomatoes
Garnishes
The magic to making this dish pop is in the finishing touches. Shower your Creamy Shrimp Pasta with Corn and Tomatoes with extra grated Parmesan, strips of fresh basil, and a little cracked black pepper. A final drizzle of high-quality olive oil or a sprinkle of lemon zest can also add a touch of brightness and depth.
Side Dishes
This dish is substantial enough to shine as a main, but there’s always room for sides! Think crisp arugula salad with a light vinaigrette, warm garlic bread to sop up extra sauce, or roasted asparagus for a springy vibe. Anything fresh, green, or crusty pairs beautifully with the creamy, savory flavors of the pasta.
Creative Ways to Present
For a restaurant-worthy feel, twirl the noodles with tongs into individual bowls, topping each with a big, juicy shrimp and a scatter of basil. Or try serving Creamy Shrimp Pasta with Corn and Tomatoes family-style, from a big platter at the center of the table, encouraging everyone to dig in. If you’re making ahead, mini portions in ramekins can be quickly broiled for a cheesy, gratin effect — totally impressive!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Creamy Shrimp Pasta with Corn and Tomatoes in an airtight container in the refrigerator for up to 2 days. The sauce will thicken as it sits, but a quick splash of cream or pasta water on reheating will loosen everything up beautifully.
Freezing
Truth be told, cream-based pasta dishes aren’t the best candidates for freezing, since the sauce can separate and lose its silky texture. If you need to freeze, do it before adding the cream and cheese, then finish the sauce with those ingredients when you reheat for best results.
Reheating
To reheat Creamy Shrimp Pasta with Corn and Tomatoes, pop it into a skillet over medium-low heat with a splash of water, milk, or cream. Toss gently to avoid breaking up the shrimp, and heat just until warmed through. Microwaving works in a pinch — cover with a damp paper towel and use short bursts, stirring in between.
FAQs
Can I use different pasta shapes?
Absolutely! While fettuccine and linguine are ideal for capturing the sauce, penne, rigatoni, or any short pasta work well too — just adjust cook times accordingly.
What if I don’t have fresh corn or cherry tomatoes?
Frozen corn works just as nicely, and you can swap in grape tomatoes or even chopped Roma tomatoes. Even canned corn can fill in if you’re in a pinch!
How can I make this dish lighter?
For a lighter version of Creamy Shrimp Pasta with Corn and Tomatoes, simply substitute half-and-half or whole milk instead of heavy cream, and go a little lighter on the Parmesan. You could also toss in a handful of greens like spinach or arugula when combining the pasta and sauce.
Can I use precooked shrimp?
You can! Add precooked shrimp at the very end, just long enough to warm through. Overcooking can make them rubbery, so keep them in the sauce for only a minute or two.
What wine pairs best with Creamy Shrimp Pasta with Corn and Tomatoes?
A bright, crisp white wine such as Sauvignon Blanc, Pinot Grigio, or even a dry rosé is a perfect match — they balance out the richness and play beautifully with shrimp and tomato flavors.
Final Thoughts
I can’t recommend this Creamy Shrimp Pasta with Corn and Tomatoes enough — it’s everything I love in a bowl: fast, flavorful, comforting, and so vibrant. Whether you’re looking for a weeknight upgrade or a shareable dish for your favorite people, give this one a try soon. I promise, it’s a recipe you’ll come back to all year long!
Print
Creamy Shrimp Pasta with Corn and Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in a decadent and creamy shrimp pasta dish that’s loaded with sweet corn, burst cherry tomatoes, and fragrant basil. This recipe is a perfect harmony of flavors that come together beautifully in every bite.
Ingredients
Pasta:
- 12 ounces fettuccine or linguine pasta
Shrimp:
- 1 pound large shrimp (peeled and deveined)
Sauce:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup fresh or frozen corn kernels
- 1 cup cherry tomatoes (halved)
- ½ teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Boil pasta according to package instructions, then drain and set aside.
- Cook the Shrimp: Sauté shrimp in olive oil until pink and opaque, then set aside.
- Make the Sauce: In the same skillet, cook garlic, corn, and tomatoes. Add cream, Parmesan, and red pepper flakes. Simmer until thickened.
- Combine: Toss pasta and shrimp in the sauce. Add basil, adjust seasoning, and serve.
Notes
- For a lighter version, use half-and-half or whole milk instead of heavy cream.
- Consider adding spinach or arugula for extra greens.
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