Creamy Shrimp Pasta with Corn and Sun-Dried Tomatoes Recipe
This creamy shrimp pasta with corn and sun-dried tomatoes is a delightful, flavorful dish combining perfectly seared shrimp, vibrant sun-dried tomatoes, sweet corn, and fresh spinach, all tossed in a luscious Parmesan cream sauce over tender fettuccine. Ready in just 35 minutes, it’s a comforting yet elegant meal perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 12 oz. dry fettuccine pasta
- 1 cup pasta cooking liquid (reserved)
Shrimp Marinade
- 1 lb. medium raw shrimp, peeled and deveined
- 2 tsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1/2 tsp. kosher salt
- 1/2 tsp. cracked black pepper
Sauce and Vegetables
- 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
- 2 Tbsp. butter, divided
- 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
- 1 Tbsp. oil from the sun-dried tomato jar
- 1 cup fresh, frozen, or canned corn (use frozen/thawed fire-roasted corn for best flavor)
- 4 cups fresh baby spinach (about 2 handfuls)
- 3/4 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh chopped basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions. Just before draining, scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta completely and set aside.
- Prepare the Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 2 teaspoons of olive oil, smoked paprika, and half of the salt and black pepper (1/2 tsp each) to evenly coat.
- Sear the Shrimp: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat. When hot, arrange the shrimp in a single layer and cook without moving for 3 minutes until they get a nice sear. Flip the shrimp and cook for an additional 1 to 2 minutes until fully cooked through. Transfer shrimp to a plate and reduce heat to medium.
- Sauté Aromatics and Vegetables: To the same skillet, add the remaining 1 tablespoon of butter and 1 tablespoon of oil from the sun-dried tomato jar. Add the chopped shallots and minced garlic, cooking for about 3 minutes or until fragrant and softened. Stir in the sun-dried tomatoes, corn, and spinach, cooking for another 2 to 3 minutes until the spinach has wilted.
- Make the Cream Sauce: Reduce the heat to low, then pour in the heavy cream and add the 1/4 cup of grated Parmesan cheese. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir the mixture gently to combine and allow the sauce to warm up without boiling.
- Toss Pasta and Shrimp Together: Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta cooking water. Toss continuously to coat the noodles in the creamy sauce, adding more pasta water as needed to achieve the desired consistency. Return the cooked shrimp to the skillet and add the fresh chopped basil leaves. Toss gently to combine all ingredients evenly.
- Serve: Divide the creamy shrimp pasta among 5 bowls and garnish each with extra Parmesan cheese if desired. Serve immediately for the best taste and texture.
Notes
- Using the reserved pasta cooking water helps to thicken and loosen the sauce, ensuring it clings beautifully to the noodles.
- For a smoky flavor, fire-roasted frozen corn works wonderfully, but fresh or canned corn is a fine alternative.
- If you prefer less heat, you can adjust the smoked paprika quantity or omit it entirely.
- Fresh basil adds a bright herbal note; you can substitute with fresh parsley if basil is unavailable.
- To make this dish gluten-free, substitute the fettuccine with gluten-free pasta.
