Nutrition Facts

Per serving

Calories from

Protein 18%
Carbs 34%
Fat 48%

Fat High 38 g 58%
Saturated Fat High 20 g 100%
Carbohydrates High 62 g 20%
Fiber High 5 g 20%
Sugar High 10 g 20%
Protein High 33 g 66%
Cholesterol High 220 mg 73%
Sodium High 940 mg 39%

% Daily Value is based on a 2,000 calorie diet.

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Creamy Shrimp Pasta with Corn and Tomatoes

Name: Creamy Shrimp Pasta with Corn and Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 ounces linguine, spaghetti, or similar; 1/2 cup reserved pasta water; 2 tablespoons butter, divided; 1 lb. shrimp, peeled and deveined (tail off or on, it’s up to you); 1 teaspoon salt, divided; 1–2 cloves garlic, minced; 2 cups cherry tomatoes, halved; 2–3 ears cooked or grilled fresh sweet corn, kernels cut off the cob; 1 cup fresh spinach, chopped; squeeze of lemon juice; 1/2 to 3/4 cup heavy cream; 1/4 cup fresh basil for topping; 1/4 cup Parmesan for topping; salt and pepper to taste

Prep 15m

Cook 15m

Total 30m

This creamy shrimp pasta with corn and tomatoes is a delicious and satisfying meal. The combination of juicy shrimp, sweet corn, and tangy tomatoes in a creamy sauce is simply irresistible. Topped with fresh basil and Parmesan, this dish is sure to become a favorite.

Notes

CORN: It is ideal if you have the corn already cooked, which I often do in the summer months since we grill or boil corn a lot. But if you don’t have your corn already cooked, you can cut the raw kernels and add them right to the pan and let them cook for a few minutes – raw corn has a different, sweet, starchy taste that could be good here! Another option to save time would be canned or frozen corn. Definitely not as fresh-tasting but it would work. 🙂

Nutrition Facts

Creamy Shrimp Pasta with Corn and Tomatoes

Ingredients

Steps

Nutrition Facts

Notes

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