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Creamy shrimp pasta with corn, tomatoes, spinach, and shrimp in a silky cream sauce

Creamy Shrimp Pasta with Corn and Tomatoes in Cream Sauce

Creamy shrimp pasta combines tender seafood, fresh vegetables, and a silky cream sauce for a comforting meal with bright flavors and satisfying texture. It is a quick, flavorful dinner option that works well for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 generous servings
Course: Pasta
Cuisine: American
Calories: 487
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz / 225 g linguine, spaghetti, or similar
  • 1/2 cup reserved pasta water
Shrimp and Sauce
  • 2 tablespoons butter, divided
  • 1 lb. shrimp, peeled and deveined (tail off or on)
  • 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
Toppings
  • 1/4 cup fresh basil for topping
  • 1/4 cup Parmesan for topping
  • salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to the package directions. Drain, coat lightly with oil to prevent sticking, and set aside.
Cooking
  1. Warm a large nonstick skillet over medium heat. Melt 1 tablespoon butter in the pan, add the shrimp, and season with 1/2 teaspoon salt. Cook, turning once, until the shrimp is cooked through. Remove from the skillet, cover, and keep warm.
  2. Add the garlic and remaining 1 tablespoon butter to the skillet. Stir in the tomatoes and corn, then sauté for 1-2 minutes. Add the spinach and cook until wilted.
  3. Return the shrimp to the skillet. Add the remaining 1/2 teaspoon salt and lemon juice, then pour in the cream and bring the mixture to a low simmer.
Assembly
  1. Toss the cooked pasta with the sauce. Add reserved pasta water as needed to reach the desired consistency.
  2. Finish with basil, Parmesan, salt, and freshly cracked black pepper before serving.

Notes

CORN: Using already cooked corn is ideal, especially when leftover grilled or boiled corn is available. If the corn is not cooked, raw kernels can be cut from the cob and added directly to the pan, allowing them to cook for a few minutes for a different sweet, starchy flavor. Canned or frozen corn can also be used when fresh corn is not available, though it will not have the same fresh taste.