Shrimp Pasta with Basil and Roasted Corn
Creamy Shrimp Pasta with Fresh Basil and Sweet Roasted Corn
Ingredients:
8 oz (225g) fettuccine pasta
1 lb (450g) shrimp, peeled and deveined
2 ears corn, husked
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaves, chopped
1 teaspoon paprika
Salt and black pepper to taste
1 tablespoon lemon juice
Directions:
Cook pasta according to package directions until al dente. Drain and set aside.
Heat a grill pan over medium-high heat. Brush the corn with 1 tablespoon olive oil and grill for about 8–10 minutes, turning occasionally, until lightly charred. Cut the kernels off the cob.
In a large skillet, heat the remaining olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the shrimp, season with paprika, salt, and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove and set aside.
In the same skillet, add the cherry tomatoes and cook until they start to soften, about 3 minutes.
Lower the heat and pour in the heavy cream. Stir in the Parmesan cheese and lemon juice until the sauce thickens slightly.
Add the cooked pasta, grilled corn, and shrimp back into the skillet. Toss everything gently to coat.
Stir in fresh basil, season to taste, and serve warm.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 485 kcal | Servings: 4 servings