Creamy Shrimp Pasta with Corn and Sun-Dried Tomatoes

5 from 8 votes
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Creamy Shrimp Pasta with Corn, Sun-Dried Tomatoes, and Fresh Basil. This summery shrimp linguine comes together in just 30 minutes and is full of bright, fresh flavor.Shrimp and corn pasta in a white bowl topped with basil

Fresh basil is officially in abundance at the grocery store, which means we’re entering SUMMER PASTA MODE.

Summer pastas are some of my favorite to create because you can’t beat the seasonal ingredients. This Zucchini Pesto Pasta and Healthy Creamy Pasta Salad are just a few of my top-rated recipes using summer produce.

This Creamy Shrimp Linguine, however, may be entering a league of its own.

Between the garlicky, herby cream sauce, umami-rich sun-dried tomatoes, and succulent shrimp, it sings a sweet summer symphony. 

It’s impressive enough for entertaining, yet streamlined enough for weeknight cooking. 

How to Make Creamy Shrimp Pasta

This creamy garlic shrimp pasta is bright, beautiful, and brimming with healthy ingredients.

It comes together in three parts: the aromatics, the sautéed shrimp, and the pasta noodles themselves. The shrimp and vegetables cook quickly, so you’ll likely have them sautéed and ready to stir together by the time the pasta has boiled.

The IngredientsRecipe ingredients in separate bowls with titles

  • Shrimp: Look for shrimp that are already peeled and deveined (or at least deveined and easy peel). Also, many are surprised to find out that the best shrimp are often in the freezer case. Usually what’s behind the seafood case was previously frozen anyway, so you can often get a better deal by purchasing frozen, and thawing on your own.
  • Butter: A mix of butter and extra-virgin olive oil lend richness to the dish. Alternatively, you can use all olive oil.
  • Garlic: Fresh garlic creates the aromatic backbone of the sauce. I like to use at least 4 cloves, however feel free to add more or less depending on your preference. 
  • Shallots: I prefer the delicate onion-y flavor of shallots for this dish, however you can also use yellow or sweet onion.
  • Pasta: Use any pasta shape you like! I prefer using spaghetti or linguine, however penne or bow-ties also work great.
  • Heavy Cream: For luxurious creaminess, a little heavy cream goes a long way. Alternatively, you can use cashew cream, which is far lower in saturated fat and calories. See the recipe notes below for directions.
  • Sun-Dried Tomatoes: Make sure to purchase jarred sun-dried tomatoes in oil, as opposed to dried. The oil is wonderfully flavored, and can be used in place of EVOO for sautéing the aromatics. 
  • Corn: You can use fresh, frozen, or canned corn for this recipe. My go-to is frozen fire-roasted corn, which you can find at Trader Joe’s or Whole Foods.
  • Spinach: Optional, however a great way to slip in extra greens/nutrients!
  • Basil: Fresh basil helps cut through the richness of the sauce with bright, lively flavor.
  • Parmesan: For savory, nutty depth, I love adding freshly grated Parmesan to the sauce and the garnish.

Creamy shrimp pasta with corn assembled in a white bowl

The Directions

Step 1: Cook Pasta

Cook pasta in a large pot of salted water until al dente. Right before draining, remove 1 cup of pasta cooking liquid; drain remaining.

Step 2: Season and Sauté Shrimp

Meanwhile, pat shrimp dry with a paper towel and place in a bowl. Add 2 tsp. olive oil, 1 tsp. smoked paprika, and 1/2 tsp. each of salt and pepper; toss well to coat.

Heat 1 Tbsp. each of butter and oil in a large skillet over medium-high. Once hot, arrange shrimp in skillet. Cook for 3 minutes, until nicely seared. Flip, and cook 1 to 2 more minutes, until cooked through. Transfer to a plate and reduce burner heat to medium.Shrimp seasoned with paprika being sautéed in a skillet

Step 2: Sauté Aromatics

Add remaining 1 Tbsp. butter and 1 Tbsp. oil from the sun-dried tomato jar to skillet. Add shallots and garlic; cook 3 minutes, until aromatic. Stir in sun-dried tomatoes, corn, and spinach; cook 2 to 3 more minutes, until spinach wilts.Shallots, garlic, corn, and spinach being sautéed in a skillet

Step 3: Add Cream and Parmesan

Reduce heat to low, and stir in heavy cream, Parmesan cheese, salt, and pepper.Heavy cream and Parmesan being added to a skillet of veggies

Step 4: Stir in Pasta, Basil, and Shrimp

Add cooked, drained pasta to skillet, along with 1/2 cup of pasta cooking water. Toss continuously, until sauce thickens and coats noodles. Add more pasta cooking water as needed until desired consistency is achieved.

Add shrimp back to skillet, along with fresh basil.

Taste and adjust seasonings as needed. Linguine and basil being added to a skillet of veggies

Recipe Adaptations

  • Cajun Shrimp Pasta: Instead of the suggested spices for seasoning the shrimp, use 2 Tbsp. of store-bought or homemade Cajun spice. I also suggest swapping the sun-dried tomatoes for roasted red peppers.
  • Shrimp Pesto Pasta: Reduce heavy cream to 1/4 cup and add 1/4 cup of prepared pesto to the sauce mixture towards the end of cooking. Alternatively, you can simply add shrimp to my Zucchini Pesto Pasta recipe.
  • Spicy Shrimp Pasta: Add 1/2 tsp. red pepper flakes or cayenne pepper to the shrimp linguine.

What to Serve with Creamy Shrimp Pasta

  • A Crisp Green Salad: A fresh, crunchy component really helps round out this meal. Whichever lettuce base you decide to use, I highly suggest tossing in this White Balsamic Dressing.
  • Sautéed or Roasted Veggies: Try my Perfect Sautéed Broccoli for a fuss-free side dish.
  • Bread or Focaccia: Bonus points if its rosemary- or garlic-infused!

How to Store and Reheat:

  • To Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • To Reheat: This pasta is best reheated stovetop. Add to a greased skillet and cook over medium, adding a splash of water or broth to help rehydrate the sauce, until warm.
    • In a pinch, you can also microwave individual portions. Stop every 30 seconds to stir for best results. 

A fork twirling a bite of creamy shrimp linguine

More Healthy Shrimp Pasta Recipes to Try

One Pot Harissa Shrimp and Feta Orzo

30 Minute Shrimp Pasta Primavera

Vietnamese Shrimp and Rice Noodle Bowls

If you give this shrimp linguine a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 8 votes

Creamy Shrimp Pasta with Corn and Sun-Dried Tomatoes

Creamy Shrimp Pasta with Corn, Sun-Dried Tomatoes, and Fresh Basil. This summer-ready recipe comes together in just 30 minutes and is full of bright, fresh flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5

Equipment

  • Large stockpot or Dutch oven
  • Large skillet

Ingredients  

  • 12 oz. dry fettuccine pasta
  • 1 Tbsp. plus 2 tsp. extra-virgin olive oil
  • 2 Tbsp. butter, divided
  • 1 lb. medium raw shrimp, peeled and deveined
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt, divided
  • 1 tsp. cracked black pepper, divided
  • 1/2 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1/2 cup sliced sun-dried tomatoes in oil, plus 1 Tbsp. oil from the jar
  • 1 cup fresh, frozen, or canned corn (I use frozen/thawed fire-roasted corn)
  • 4 cups (or 2 handfuls) fresh baby spinach
  • 3/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • 1/4 cup fresh chopped basil leaves
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Instructions 

  • Cook pasta in a large pot of salted water until al dente. Right before draining, remove 1 cup of pasta cooking liquid; drain remaining.
    Meanwhile, pat shrimp dry with a paper towel and place in a bowl. Add 2 tsp. olive oil, 1 tsp. smoked paprika, and 1/2 tsp. each of salt and pepper; toss well to coat.
  • Heat 1 Tbsp. each of butter and olive oil in a large skillet over medium-high. Once hot, arrange shrimp in skillet. Cook for 3 minutes, until nicely seared. Flip, and cook 1 to 2 more minutes, until cooked through. Transfer to a plate and reduce burner heat to medium.
    Add remaining 1 Tbsp. butter and 1 Tbsp. oil from the sun-dried tomato jar to skillet. Add shallots and garlic; cook 3 minutes, until aromatic. Stir in sun-dried tomatoes, corn, and spinach; cook 2 to 3 more minutes, until spinach wilts.
  • Reduce heat to low, and stir in heavy cream, Parmesan cheese, remaining 1/2 tsp. salt, and 1/2 tsp. black pepper. Add cooked, drained pasta to skillet, along with 1/2 cup of pasta cooking water. Toss continuously, until sauce thickens and coats noodles. Add more pasta cooking water as needed until desired consistency is achieved.
    Add shrimp back to skillet, along with fresh basil; toss to combine.
    Divide pasta into 5 bowls and garnish with extra Parmesan cheese, if desired.

Notes

  • To Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • To Reheat: Add to a skillet and cook over medium, adding a splash of water or broth to help rehydrate the sauce, until warm.
    • In a pinch, you can also microwave individual portions. Stop every 30 seconds to stir for best results. 

Nutrition

Serving: 2cups | Calories: 565kcal | Carbohydrates: 60g | Protein: 24g | Fat: 28g | Saturated Fat: 10g | Sodium: 1108mg | Fiber: 6g | Sugar: 7g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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15 Comments

  1. Pat McKay says:

    5 stars
    Definitely a keeper! This was delicious! Thank you.

  2. Courtney says:

    5 stars
    Hi! Do you think cashew cream or coconut milk would work in place of the heavy cream? Love your recipes so much!

    1. Jamie Vespa says:

      Hi, Courtney! Yes, either of those would work great. Thank you for the kind feedback!

    2. Katie says:

      Hi! I can’t find the notes for cashew cream. Could you link it? 🙂

  3. Tara says:

    5 stars
    This dish was incredible! I deglazed the pan after shrimp with some lemon and added more in later. Kids and adults both loved it.

  4. Athena says:

    Hi Jamie! I’m a huge fan of your recipes, and this looks wonderful! I may be missing this in the instructions, but do you have a recipe for the cashew cream alternative? Thank you!

  5. Lindsay Roberts says:

    5 stars
    Holy wow. This is AMAZING. Will be on repeat for sure!

    1. Jamie Vespa says:

      Hi Lindsay – I’m so glad you enjoyed it! Thank you for taking the time to leave a review!

  6. Laura says:

    Sooo good and sooo easy!!! Will definitely make again!

    1. Jamie Vespa says:

      Woohoo! I’m so glad the recipe was a hit, Laura! Thank you so much for taking the time to leave a review.

  7. Morgan says:

    5 stars
    I knew I needed this past when I saw it on your Instagram and it did not disappoint! Another delicious recipe for our books!

    1. Jamie Vespa says:

      I’m so glad you enjoyed this one, Morgan! Thank you for taking the time to leave a rating and review!

  8. Miranda Cobb says:

    5 stars
    Tried this tonight and it was amazing!! My picky kids even asked for seconds. Thank you!

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit, Miranda! Thank you for taking the time to leave a review

    2. Zay says:

      5 stars
      Hello! Great recipe. I’d like to make it with chicken instead of shrimp. Any tips or differences with cooking the chicken?