Creamy Shrimp Pasta With Corn And Tomatoes Recipe

comment icon 135 more comments It’s garlicky shrimp and creamy, silky noodles. Yes. That’s easy. You’re tracking. But then we took a sharp left and brought the Summer Garden theme – fresh sweet corn cut off the cob, bursting cherry tomatoes, and fresh basil ribbons, and this might be where you’re going, like, what? that’s… what’s going… how does this… until you take that first juicy noodle-fork-twirl bite. It’s summer meets my favorite kind of pasta. An easy, slurpy, super craveable all-in-one meal. This idea came from my friend Ang (of Ang’s tortellini soup fame) and I’m not really joking when I say that when I don’t know what to cook, I just ask her what she’s making and then I do the same thing. She sent me a picture of a creamy pasta bowl piled high with shrimp and cherry tomatoes from her garden – normal people text each other pictures of their dinners, right? She’s a no-recipe cook so she just kind of described it to me and I wasted no time getting after it. The tomatoes will get a little bursty and make your sauce kind of a creamy rosé situation. Your shrimp will be juicy, buttery, and delicious. Fresh corn and basil bring the summer vibes (and if you really wanna up your summer game, GRILL YOUR CORN). And your hot pile of noodles will be coated in a creamy, luxurious summer sauce. Good pasta and long summer days… my life is complete.