Shrimp Corn Pasta

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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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 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 Corn Pasta

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

• Easy Parmesan and Prosciutto Roasted Asparagus
• Avocado Caesar Salad with Cucumbers
• House Salad Recipe

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