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. Use fresh corn in summer if possible, but this is also great with canned/frozen corn!
Place a large skillet over medium-high heat and add the olive oil.1 tbsp 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/ 450g 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 tbsp 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/ 75g 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/ 160ml 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/ 60g grated parmesan
Season to taste and serve with fresh herbs. salt and pepper1 tbsp chopped fresh herbs