Garlic Butter Shrimp with Roasted Corn Pasta
Succulent Garlic Butter Shrimp Tossed with Roasted Corn Pasta Delight
Ingredients:
12 oz pasta (penne or spaghetti)
1 lb large shrimp, peeled and deveined
2 ears of corn, kernels removed (or 1 ½ cups frozen corn)
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons olive oil
1/4 cup Parmesan cheese, grated
1 teaspoon smoked paprika
1 teaspoon chili flakes (optional, for heat)
Juice of 1/2 lemon
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Preheat oven to 400°F (200°C). Spread corn kernels on a baking sheet, drizzle with 1 tablespoon olive oil, season with salt, pepper, and smoked paprika. Roast for 15–20 minutes until lightly charred.
Cook pasta in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
In a large skillet, melt butter with 1 tablespoon olive oil over medium heat. Add garlic and sauté 1–2 minutes until fragrant.
Add shrimp, season with salt, pepper, and chili flakes. Cook 2–3 minutes per side until pink and opaque. Remove shrimp and keep warm.
Add roasted corn and pasta to the skillet. Toss to coat, adding reserved pasta water if needed for creaminess.
Stir in Parmesan cheese and lemon juice. Return shrimp to skillet and combine.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 485 kcal | Servings: 4 servings