Shrimp Pasta With Corn and Basil Recipe (2024)

Made according to recipe, but added some reserved pasta water to the corn/shrimp mixture at the end, something you'll definitely want to do. Without the pasta water, this definitely is not "sauce". Overall nice, light, and tasty.

I would cook the corn first adding the shrimp for the last couple of minutes

This was really delicious, and perfect for the end of summer. I did make a couple of small changes: swapped out some olive oil for butter, because corn loves butter; used two medium ears of corn for two people; and couldn’t resist tossing in a handful of halved cherry tomatoes. Wonderful!

This is delicious made according to the recipe. Shrimp and corn is a terrific combination.

Followed the recipe and the dish came out wonderfully. I took the additional step of boiling the stripped corn cobs in water before putting in the pasta to impart more of a corn flavor to the pasta.

Agree that the shrimp will be overcooked. I sauté the shrimp with some of the garlic and then remove from pan to avoid overcooking. Then sauté the rest of the garlic and corn and add the shrimp back at the end just to rewarm.

Agree, delicious and made it as the recipe called with 1 exception...substitiuted the corn kernels and red pepper flakes with Trader Joe's corn and chile tomato-less salsa! It's seasonal so you might want to stock up:))

Definitely need to hold back on cooking shrimp. They would be leathery unless cook and add at the end.

To each his/her own.

Boil stripped corn cobs in salted water for 10 minutes. Add pasta and cook until al dente. Save pasta water. Next sauté corn with two tbsp of butter for 3 minutes. Then add 6 cloves of minced garlic and 2 chopped roasted red peppers. Cook for 1 minute. Remove corn from pan. In same skillet, sauté shrimp in 1 tbsp EVOO and 2 tbsp butter flipping shrimp after two minutes (get good color on each shrimp but don’t cook all way through). Add ½ cup white wine scraping bottom of pan.

cook the corn first adding the shrimp for the last couple of minutesAdd pasta waterAdd red pepper flakes

A delightful end of summer celebration! Fresh shrimp and fresh corn are essential —and the point. I sautéed the shallot with the garlic to take the edge off. Dishes such as this and Melissa’s Midnight Pasta (also brilliant in its simplicity), which rely on flavor-infused oil, really benefit from real Sicilian red pepper flakes which pack a lot more punch and which you can find online.

This dish has a Scampi feel to it so it can use more garlic than the one small clove..

This is a good dish. It was mentioned in a note that some of the pasta water would be necessary to add at the end. The dish did look dry. I used 1/2 cup of olive oil at the start, and would do so again. And next time I will definitely us conchiglie, shells, or orecchiette instead of spaghetti, any shape that will catch the corn. Some fresh chili would be good, but the pepper flakes are fine.

Unless, of course, one likes red pepper flakes in which case they are necessary.

Yes to adding a cup of cooking water! Otherwise perfect.

This recipe was a disappointment. There was very little “sauce” and didn’t have much flavor. I suspect this is because I used frozen corn and so didn’t have the corn milk from fresh corn. May try it again next summer.

Good recipe. I gave it a four. I prepared it as written and it was fine, but seemed a bit on the dry side and on need of another ingredient to create a sauce. So I laced the dish with olive oil and added some chopped cherry tomatoes. That did the trick. The tomatoes added flavor and enhanced the color. A good end-of-summer recipe when basil, corn and tomatoes are plentiful.

Well, this is one to add to the "never again" pile. I had shrimp, fresh corn and basil, so I thought I'd try it. Boring. I added some garlic parmesan sauce to it and it was palatable.

I used Spot prawns in this recipe. They added a nice sweet taste. Didn’t have fresh basil so added just a bit of dried along with extra white wine, a little lemon juice and a good handful of halved cherry tomatoes. The red pepper added a nice bite of flavor. Also I used frozen corn. Will make this again!

The quality (and quantity) of the corn makes or breaks this dish. I used 4 ears of fresh picked corn. As others have mentioned, shrimp only needs a quick saute. And more than a small clove of garlic. Opted for shells instead of spaghetti to catch the corn kermels. Added pasta cooking water to moisten a bit and added some blistered cherry tomatoes.

Yummy with Serrano peppers and cherry tomatoes (the latter added at the end, uncooked).

Fairly bland.

Second time making this one, a perfect late summer pasta! I made a few slight modifications, to make it to my taste. Namely adding more garlic and two pints cherry tomatoes at the end. I also added a bit of pasta water as suggested above. Love a dairy-free recipe!

Good recipe as written. I used all butter because, corn, increased the garlic to four cloves, and added the zest of most of a lemon right before taking it off the stove. I opted for rigatoni over spaghetti. Excellent recipe as cooked.

I cooked the corn and shrimp separately to avoid overcooking, and also added some salted butter to the noodles.

I wish I had read the notes here before making this dish. We loved the flavor and will definitely add more than a pinch of pepper flakes next time. I was disappointed in the lack of any kind of sauce. Saving pasta water would have been an easy way to add more moisture. I used corkscrew noodles as my 92 yo Dad can’t easily eat linguini.

Absolutely delicious! Added lemon juice while cooking the shrimp because that's how I do it. Used chives from the garden instead of green onions. Topped with parmesan and it was the perfect complement to the sweet corn.

I stripped the corn from 2 cobs for 3 people and cooked it separately. I sautéed the shrimp and garlic in a bit of oil and butter, added the corn and seasonings and then added some lemon juice, clam juice and wine - not a lot of any of them. Mixed the pasta and basil into the sauce. It was great.

We combined the idea of this recipe with another, Creamy Corn Pasta with Basil. In that recipe, some of the corn is sauteed with thinly sliced scallion whites and then pureed in a blender to make a delicious sauce. This was then added to the pasta, corn and shrimp. Oh my god, we could not stop eating it!