Shrimp corn pasta in a light yet creamy sauce over whole wheat noodles! It’s loaded with yummy Parmesan, fresh basil, and a hint of red pepper flakes.

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Reasons to Love This Recipe

I love finding recipes that use seasonal fresh produce and ingredients. This pasta recipe uses fresh summer corn and shrimp for a light and savory dinner that comes together quickly. It is perfect for a weeknight meal with our tomato mozzarella salad or a romantic dinner paired with a summer squash salad.

  • The best light sauce – Because we use half and half instead of cream, it allows the flavors of the Parmesan cheese and seasonings to shine through for a delicate but tasty bite.
  • Fresh corn is the best corn – When you take the extra time to shuck corn off the cob you benefit from a burst of fresh juicy corn flavor.
  • Easy and quick recipe – Most work comes from shucking the corn, but with my tips and method below, you won’t find this to be an issue. This recipe comes together in about 35 minutes for the best summer corn shrimp pasta.

Ingredients

For this creamy shrimp pasta, you’ll need the following ingredients: 

Ingredients for pasta with corn

Shrimp Tip! Buy “peeled and deveined“ shrimp. It’s super convenient and will save you on prep time.

  • Pasta – I used whole wheat spaghetti but feel free to use any pasta of choice.
  • Sauce – For the sauce, you’ll need bacon, fresh corn, garlic, flour, broth, half and half, and red pepper flakes.
  • Shrimp – Paprika, salt, and black pepper to season the shrimp.
  • To Finish Up – Parmesan cheese, basil, and lemon wedges.

See the recipe card for full information on ingredients and quantities.

Best Way to Cut Corn Kernels from the Cob

You don’t need a bundt pan or upside-down glass bowl, simply a sharp knife, cutting board, and fresh corn on the cob. This technique is simple, quick, and guaranteed to keep the corn kernels in one place.

After you have removed the husk and silk from the corn, lay an ear of corn flat on a cutting board and cut down the side of the cob to remove the kernels.

Rotate the cob so the cut end is on the bottom against the board and continue cutting and rotating until all the kernels are removed.

How to Make This Recipe

What I love about this creamy corn pasta is that it comes together in about 30 minutes. Have all your ingredients prepped before you begin to make the process go quickly.

  • Step 1: Cook the spaghetti according to package directions until al dente. Always check the box for the timing to make sure not to overcook the pasta. Before you drain the pasta, reserve 1/2 cup of cooking liquid.
  • Step 2: While pasta is cooking, cook bacon until crispy in a large pan, preferably non-stick. Remove to a bowl with a slotted spoon, leaving the bacon fat in the pan.
Cooked bacon in a skillet.
  • Step 3: Toss the shrimp with paprika, salt, and pepper, and cook for about 2 minutes per side or until cooked through. Remove to the same bowl as bacon. Make sure not to overcook the shrimp.
cooked shrimp in pan.
  • Step 4: Add corn and garlic to the pan, and cook until fragrant. Sprinkle flour and continue to cook for 1 minute longer.
corn and garlic in skillet.
  • Step 5: Add reserved cooking liquid and broth; bring to simmer and cook for 2 minutes. Stir in half and half, red pepper flakes, salt, and black pepper. Cook until sauce is reduced and thickened. 
corn and cream in a skillet.
  • Step 6: Turn off heat and stir in cooked pasta, bacon, and shrimp, and toss to coat with the sauce. Then add the Parmesan cheese and basil. Serve with lemon wedges.
spaghetti with cooked shrimp, corn, and bacon in a pan.

How Can You Tell if Shrimp Are Cooked?

Once the exterior turns pink and the shrimp is no longer translucent but opaque the shrimp is done. Simple as that.

That usually takes anywhere from 2-3 minutes for large shrimp but it also depends on the heat used and pan size. The shrimp will also slightly curl when cooked through.

Immediately remove the shrimp from the pan so they don’t continue to cook. Remember to use a large pan so the shrimp can fit in a single layer.

If you’re still not sure… just remember it’s better to have slightly undercooked shrimp as they can finish cooking in the sauce later. 

Recipe Tips and Substitutions

This sweet corn shrimp pasta is well-rounded and flavorful with the best texture combination, but there are changes you can make to fit your taste. Here are a few ideas on ingredient substitutions and other ways to enjoy this light summer shrimp pasta.

  • Use thicker milk. If you prefer thick and creamy pasta, you can switch out the half and half for heavy cream or even better yet, full-fat coconut milk. It will add just a hint of nutty flavor and be super creamy.
  • Elevated flavors. An easy way to make the sweetness from fresh corn pop is to substitute dry white wine for the chicken broth. It also adds surprising complexity to the sauce.
  • Add capers. Adding capers to this pasta dish adds a salty, tangy bite that goes wonderfully with the smooth, creamy garlic parmesan sauce.
  • Steps for frozen shrimp. If using frozen shrimp, thaw them in the refrigerator overnight. Before cooking, pat the shrimp dry with paper towels and proceed with the recipe.
Overhead creamy corn spaghetti with shrimp.

Sides to Serve

Recipe FAQs

Can I use frozen or canned corn?

Fresh off-the-cob corn enhances this dish to another level, but for less prep work, and when you’re in a pinch, you can use drained canned corn or frozen corn without thawing. 

What’s the best way to store leftover pasta?

Store leftovers in an air-tight container for up to 3 days in the refrigerator. 

When ready to serve, heat the shrimp pasta on the stovetop. Using the microwave to reheat will cause the shrimp to turn rubbery and the pasta will be too soft.

What size shrimp works best for this recipe?

Large shrimp (31/40 count) works great but you can also use extra-large or jumbo shrimp for this recipe. Just make sure to adjust the cooking time.

You May Also Like

Shrimp Pasta Primavera

Shrimp Pesto Pasta

Shrimp Alfredo with Broccoli

Easy Shrimp Salad

If you try Shrimp Corn Pasta, please leave a star rating and let me know how you like the recipe in the comments below.

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Overhead creamy corn spaghetti with shrimp

Shrimp Corn Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
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Description

Sweet summer corn with pan seared shrimp in a light yet creamy sauce over whole wheat pasta! It’s loaded with yummy Parmesan, fresh basil, and a hint of red pepper flakes.

Ingredients

Units Scale
  • 8 oz. dry whole-wheat spaghetti or any other pasta of choice
  • 2 strips bacon, chopped
  • 1 pound large shrimp, peeled and deveined
  • 1/4 tsp. paprika
  • 1/2 tsp. kosher salt, plus more to taste
  • 3 medium ears fresh sweet corn, kernels cut from cob, about 2 1/2 cups
  • 5 cloves garlic, minced
  • 1 Tbsp. all-purpose flour
  • 1/2 cup chicken broth
  • 1 cup half and half
  • Pinch red pepper flakes, plus more to taste
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup chopped fresh basil
  • 1 lemon, cut into wedges
  • Fresh black pepper, to taste

Instructions

  1. Cook spaghetti in salted water until al dente according to package directions. Reserve 1/2 cup cooking liquid and drain pasta. Do not rinse it.
  2. Cook bacon in a large non-stick pan over medium heat until crispy, about 3-4 minutes. Remove to a bowl with a slotted spoon leaving bacon fat in pan. You should have approximately 2 Tablespoons of bacon fat. If you have less, add 1 Tablespoon of olive oil to the pan.
  3. Pat dry the shrimp and toss with paprika, salt, and black pepper. Add to the pan in a single layer and cook over medium heat for 1-2 minutes per side or until cooked through. Immediately transfer to the same bowl as bacon.
  4. Add corn and garlic, and cook until garlic is fragrant, about 1-2 minutes, while stirring. Sprinkle flour over corn and cook, stirring, about 1 minute. Add reserved cooking liquid and broth; bring to a simmer and cook for 2 minutes.
  5. Add half and half, red pepper flakes and season with salt and pepper, to taste. Cook, stirring occasionally, until sauce is reduced and thickened, about 3-4 minutes.
  6. Turn off heat and stir in pasta, bacon, and shrimp with any liquid from the bowl to the pan; toss to coat with the sauce. Stir in Parmesan cheese and basil. Serve with more Parmesan cheese, red pepper flakes, and lemon wedges.

Notes

  • Shrimp: If buying frozen shrimp, thaw overnight in the refrigerator and thoroughly pat dry before tossing with the spices. Look for peeled and deveined shrimp to save on prep time!
  • Cooking Tip: To not overcook the shrimp, use a large pan where you can fit the shrimp in a single layer so they cook evenly.
  • Corn: Frozen corn can be substituted for fresh. You’ll need 2 1/2 cups. No need to thaw it out.
  • Chicken Broth: To bring out the sweetness of the corn, substitute dry white wine for the chicken broth or add 1/4 teaspoon of sugar to the corn mixture.
  • Leftovers: Leftovers will keep refrigerated for 3-4 days in an airtight container. Reheat on the stovetop over low heat to ensure the shrimp do not turn rubbery.

Nutrition

  • Serving Size:
  • Calories: 333
  • Sugar: 6.4 g
  • Sodium: 516.4 mg
  • Fat: 7.7 g
  • Carbohydrates: 43.4 g
  • Protein: 26.7 g
  • Cholesterol: 132.9 mg