This creamy shrimp pasta combines tender linguine with garlicky shrimp, fresh corn, and cherry tomatoes in a silky heavy cream sauce finished with basil and Parmesan. It's a fresh, elegant weeknight meal that tastes like a restaurant dish.
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Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.
Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.
Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.
Refrigerate leftovers in an airtight container up to 2 days; reheat gently over low heat with a splash of pasta water to loosen the sauce. The dish is best enjoyed fresh.
Yes, thaw frozen shrimp completely and pat dry before cooking to ensure even browning and proper seasoning absorption.
Frozen corn kernels work perfectly; thaw and drain them before adding to the skillet, or use canned corn kernels drained well.
Shrimp turn opaque and firm when cooked through, usually 1–2 minutes per side depending on size. Overcooked shrimp become rubbery.
Cook pasta and prepare ingredients in advance, but assemble and cook the sauce just before serving so the pasta doesn't absorb excess sauce and become mushy.
Use the reserved pasta water to thin a thick sauce; simmer longer over low heat if it's too thin. Start with 1/2 cup cream and adjust to your preference.
