Shrimp Corn Pasta

These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.

Shrimp: I like to buy frozen raw shrimp! They defrost quickly, meaning I can always make a quick dinner with them. Or you can use fresh shelled and deveined shrimp. Ensure if you are using frozen that, they are fully defrosted before cooking. Whether I buy fresh or frozen, I generally go for 20-25 or 26-30 count, which gives a good serving of shrimp per person - between 8-12.
Corn: You can use fresh, canned or frozen corn. You can't beat it in summer when fresh corn is sweet and juicy. But frozen/canned corn is an excellent substitute if it isn't available.
Butter: This recipe has a fair bit of butter because butter and corn go hand in hand, and butter is the basis of the sauce. Use salted butter for more depth of flavor.
Pasta: There is something about a long pasta coated in a rich buttery sauce, so I suggest linguine or spaghetti for this recipe
Half and Half: As the sauce is thickened with parmesan and corn, you can use half and half or single cream for this recipe. You could even replace it with milk.
Parmesan cheese: This is part of the sauce; it helps to thicken the luscious sauce and stick to the pasta. If you can, buy a block and grate it yourself, the flavor is much better.
Herbs: I love the pop of green and hint of onion that chives give this dish, but basil, parsley, oregano, or chervil would be equally good.

We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!

• Be sure to heavily salt your pasta water once it comes to a boil and before adding the pasta.
• Reserve at least 2 cups of pasta cooking water before draining the pasta. This helps the parmesan and cream become a silky sauce.
• Cook the pasta for a minute less than the packet suggests. The pasta will finish cooking in the sauce, soaking up the delicious flavors without overcooking.
• Don't overcook the shrimp; they will be tossed through hot pasta and will continue cooking. Saute them until they are just starting to curl into a C shape, then remove them from the pan.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Give your shrimp corn pasta a kick with red pepper flakes.
• Add crumbled, cooked bacon for a crispy, salty, smoky hit.
• Swap out the protein. You can replace the shrimp with some leftover cooked chicken.
• Leave out the shrimp and have creamy corn pasta.
• Add extra veggies and toss some baby spinach through at the end.
• Add some chopped cherry tomatoes to the pasta as you toss everything together.
• Add a pangratatto topping. These toasted breadcrumbs add a deliciously crunchy, crispy element to the pasta. Recipe coming soon for a variety of pangratatto options.