This creamy summer shrimp pasta is going to be your new favorite summer dinner. It’s light but still creamy and luscious. Made with tomatoes, corn and fresh lemon juice.
Summer pastas recipes are one of my favorite things to make the closer we get to fall. Like this lemon basil chicken pasta, Thai peanut chicken noodle salad, white wine gnocchi and creamy cajun shrimp pasta.
Don’t you just love a gorgeous summery bowl of pasta?
I eat pasta all year round. Not just limited to the winter months. But during summer I want to eat all the tomatoes and all the corn on the cob.
It’s the best season for them!
And what’s better than a creamy lemon sauce on shrimp pasta.
Verdicts in. Nothing.
How To Cook Shrimp
I’m definitely not a shrimp cooking expert. But I a shrimp eating expert and I know what it shouldn’t taste like, rubber. Yuck.
Shrimp cook so fast. So fast.
Because they are so little they cook quickly which is where most people have trouble. We are so used to meat taking time.
But shrimp only take minutes to cook and even a few extra minutes on the pan can leave you with tough shrimp.
Once they turn pink, they are done.
If you are struggling to really tell by the color, try taking a picture of your raw shrimp before you put in on the pan.
Compare how it looks once you think it’s done, you’ll be surprised the difference. I bet this little trick will help you!
I’m hear to tell you the more fun the pasta noodle shape, the better the dinner experience.
That’s just my thought.
I usually let the kids choose the shape of pasta.
These spiral fusilli noodles used in this recipe are actually my husbands favorite and I usually reserve them for cream sauce type of recipes.
But you can use any shape you want, bow tie, elbow, linguine, anything.
How To Make Summer Shrimp Pasta
This recipe could not be any easier, it’s so quick your family will be eating in no time.
The first thing you need to do when making any kind of shrimp dinner is clean and devein your shrimp.
You’ll also want to make sure you dry them on a paper towel so they aren’t soaking wet when you go to cook them.
Once the shrimp are cooked, step by step you add the ingredients in to your pan. Everything winds up in the same pan!
The only extra pan you’ll need is to boil your pasta.
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More Pasta Recipes
- Buttery Lemon Chicken With Pasta and Basil – for the basil lovers
- Creamy Garlic Parmesan Chicken Pasta – extra creamy and full of parmesan cheese
- Bang Bang Shrimp Pasta – spicy, made with greek yogurt instead of mayo
- Chicken and Sun Dried Tomato Pasta – full of sun dried tomatoes
- Lemon Basil Chicken Pasta with Tomatoes – a light lemon basil pasta with tomatoes
- Broccoli Chicken Cheese Pasta – your kids will love this mac and cheese variation!
- Tara’s Easy Stovetop Lasagna – a quick lasagna substitute
- World’s Best Beef Stroganoff – the most popular recipe on Modern Crumb
Creamy Summer Shrimp Pasta
- 1 lb shrimp
- 8 oz pasta any kind of long noodle
- 3 tbsp butter
- 2 cloves garlic minced
- 1 c chicken broth
- Zest of a lemon
- 1 large lemon juiced (use two if it’s a small lemon)
- 1/2 c half and half
- 1/2 c pasta water
- 1 pint cherry tomatoes halved
- 1 1/2 c frozen corn
- fresh parsley chopped
- Clean and devein the shrimp
- Dry on a paper towel
- Generously salt and pepper the shrimp
- Cook the pasta per package instruction
- Make sure to reserve 1/2 cup pasta water for later use
- Add the corn to the cooking pasta minutes before straining, set aside for now
- Add the butter to a saute pan
- Add the shrimp in a single layer, turning after 2 minutes
- Add the minced garlic
- Cook until the shrimp are pink and cooked through about 2 more minutes
- Add the chicken broth, lemon zest, lemon juice, half and half and some of the pasta water
- Bring to a boil for 2 minutes
- Reduce heat to low
- Add the pasta, corn, tomatoes and chopped parsley
- Toss everything together, the sauce will thicken as it sits
- Add more pasta water if it get’s too thick