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.

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Creamy Shrimp Pasta

One thing to make before summer is over is this creamy corn pasta with shrimp! It’s the ultimate summer comfort meal. Saucy shrimp in a creamy corn sauce over whole wheat spaghetti. I mean do I need to say more?!

It’s basically a lighter version of alfredo pasta. Instead of traditional heavy cream, it’s made with half and half and chicken broth. The sauce is flavored with garlic, red pepper flakes, Parmesan, and fresh basil.

Basically everything you want in creamy shrimp pasta recipe – creamy, sweet, garlicky, and a little spicy. Absolutely delicious on its own or with a simple side such as Tomato Mozzarella Salad.

How to Cut Corn off 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.

Ingredients for Pasta with Corn

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

Pasta – whole wheat spaghetti, linquine, or fettucine
Sauce – bacon, fresh corn, garlic, flour, broth, half and half, and red pepper flakes
Shrimp – paprika, salt, and black pepper
To finish up – Parmesan cheese, basil, lemon wedges

TIP: Buy “peeled and deveined“ shrimp. It’s super convenient and will save you on prep time.

How to Make Shrimp Pasta – Step by Step

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.

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.

Step 4: Add corn and garlic to the pan, and cook until fragrant. Sprinkle flour and continue to cook for 1 minute longer.

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.

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.

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 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.

Sides to Serve with Creamy Shrimp Pasta Recipe

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Creamy Corn Pasta with Shrimp

Author: Katya
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 6 1x
Category: Main
Method: Simmer
Cuisine: American

Print Recipe

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

Scale

8 oz. uncooked whole wheat spaghetti
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

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.
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.
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.
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.
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.
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

If buying frozen shrimp, thaw out overnight in the refrigerator and thoroughly pat dry before tossing with the spices. Tip: Look for peeled and deveined shrimp to save on prep time!
To not overcook the shrimp, use a large pan where you can fit the shrimp in a single layer so they cook evenly.
Frozen corn can be substituted for the fresh. You’ll need 2 1/2 cups. No need to thaw it out.
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.

Keywords: seafood, light, summer, fresh

Creamy Corn Pasta with Shrimp