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

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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.