This Shrimp Corn Pasta is a delicious mix of sweet corn, succulent shrimp, salty parmesan, and a good splash of cream. It makes the perfect summer pasta dinner.
The simplicity of this dish hides something amazing, corn and butter are a wonderful mix, and when you add parmesan into the mix, the sauce for this pasta starts to come together. The shrimp are delicious, but this dish is all about the creamy corn sauce.
Use fresh corn in summer if possible, but this is also great with canned or frozen corn!
Quickly Jump to:
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.
Why You'll Love This Shrimp Corn Pasta
- It is ready in under 30 minutes.
- It is the perfect summer pasta dish.
- Kids love it because of the sweetness of the corn.
- It is easy to adapt to different proteins.
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.
Sides: It is hard to go past a summer pasta and not add a fresh salad. So for this Shrimp Corn pasta I would serve it with either a simple green salad or, my favorite, arugula and parmesan salad. Or try some simple green veg like asparagus or broccolini.
Wine: The corn's creaminess and sweetness and the shrimp's subtle sweetness would be perfectly balanced with a Soave, Gavi di Gavi, or a Chablis. If you have added red pepper flakes to your pasta, then a different pairing would be a Gewurztraminer.
If you make this Shrimp Corn Pasta, don't forget to come back and comment. You can also tag me on social media @sprinklesandsprouts
Any questions about the recipe? Use the comments section below.
Get the Recipe
Shrimp Corn Pasta
For the shrimp
- 1 lb raw shrimp - peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
For the Pasta
- 12 oz spaghetti
- 1 tablespoon salt
For the sauce
- ⅓ cup butter
- 3 cups corn kernels
- ⅔ cup half and half
- ⅔ cup grated parmesan
- salt and pepper
- 1 tablespoon chopped fresh herbs
Cook the shrimp
- Place a large skillet over medium-high heat and add the olive oil.1 tablespoon olive oil
- Toss the shrimp in salt and pepper, add them to the hot pan, and cook for 3 minutes, turning often. Remove the shrimp from the pan and set aside.1 lb raw shrimp½ teaspoon salt½ teaspoon pepper
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet suggests. (Set your timer)1 tablespoon salt12 oz spaghetti
- Remove 2 cups of the pasta cooking water. Drain the pasta.
Making the sauce
- While the pasta water is coming to a boil, melt the butter in the skillet over medium-high heat.⅓ cup butter
- Add the corn and cook for 4 minutes until it has softened.3 cups corn kernels
- Once the corn is cooked, use the back of the wooden spoon to squash and crush some of it against the sides to release its juices.
- Add the half and half and bring to a simmer; reduce the heat to low until the pasta has finished cooking.⅔ cup half and half
- Add the drained pasta to the sauce and ¼ cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce. Add the cooked shrimp and cook everything for 1 minute, tossing gently.
- Add in the parmesan and more pasta cooking water if needed to make a luscious sauce.⅔ cup grated parmesan
- Season to taste and serve with fresh herbs.salt and pepper1 tablespoon chopped fresh herbs
Nutrition is per serving