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.
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
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