Creamy Shrimp Pasta with Corn and Tomatoes for 2-wilderness

[wilderness]

Creamy Shrimp Pasta with Corn and Tomatoes for 2-wilderness

Cook Time: 30 minutes Servings: Yield: 2 generous servings

Source: Pinchofyum.com
Ingredients

4 ounces linguine, spaghetti, or similar

1/4 cup reserved pasta water

2 tablespoons butter, divided

1/2 lbs. shrimp, peeled and deveined (tail off or on, it’s up to you)

1/2 teaspoon salt, divided

1–2 cloves garlic, minced

1 cups cherry tomatoes, halved

1-2 ears cooked or grilled fresh sweet corn, kernels cut off the cob

1/2 cup fresh spinach, chopped

squeeze of lemon juice

1/4 to 1/2 cup heavy cream

fresh basil or Parmesan for topping

salt and pepper to taste
Directions

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.
Notes

1. I used 2 oz. of linguine and just enough shrimp for one serving. 1/2 cup of frozen corn.
2. I omitted the spinach
3. For the basil added 1 T frozen in the sauce
4. Before adding the cooked linguine and shrimp to the sauce I divided it in half and froze one half. This made just enough for me and will only have to cook the linguine the next time.


Cook Time: 30 minutes Servings: Yield: 2 generous servings

Source: Pinchofyum.com
Ingredients

4 ounces linguine, spaghetti, or similar

1/4 cup reserved pasta water

2 tablespoons butter, divided

1/2 lbs. shrimp, peeled and deveined (tail off or on, it’s up to you)

1/2 teaspoon salt, divided

1–2 cloves garlic, minced

1 cups cherry tomatoes, halved

1-2 ears cooked or grilled fresh sweet corn, kernels cut off the cob

1/2 cup fresh spinach, chopped

squeeze of lemon juice

1/4 to 1/2 cup heavy cream

fresh basil or Parmesan for topping

salt and pepper to taste
Directions

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.
Notes

1. I used 2 oz. of linguine and just enough shrimp for one serving. 1/2 cup of frozen corn.
2. I omitted the spinach
3. For the basil added 1 T frozen in the sauce
4. Before adding the cooked linguine and shrimp to the sauce I divided it in half and froze one half. This made just enough for me and will only have to cook the linguine the next time.