Lemon-Garlic Shrimp Pasta with Fresh Corn & Burst Tomatoes

Serves 4 · 12 min prep · 18 min cook

Ingredients

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 1/2 cups fresh corn kernels (from 3–4 ears)
• 2 cups cherry or grape tomatoes, halved
• 1/3 cup dry white wine or chicken broth
• 1 tsp lemon zest
• 3 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese
• 3/4 cup reserved pasta water

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente, usually 1 to 2 minutes less than package directions, stirring occasionally so strands do not stick.
2. 2While the water heats, pat the shrimp completely dry with paper towels. Season them lightly on both sides with salt, black pepper, and the red pepper flakes so the seasoning sticks.
3. 3Heat a large 12-inch skillet over medium-high heat. Add olive oil and swirl to coat. When the oil shimmers, arrange the shrimp in a single layer and sear 1 1/2 to 2 minutes per side until pink, lightly golden at the edges, and just opaque. Transfer shrimp to a clean plate.
4. 4Reduce heat to medium. Add butter to the same skillet. Once melted and foaming, stir in the minced garlic and remaining red pepper flakes. Cook 30 to 45 seconds until fragrant but not browned.
5. 5Add the fresh corn kernels and salt. Cook, stirring often, 3 to 4 minutes until the kernels turn bright yellow and pick up light charred spots from the pan.
6. 6Toss in the halved tomatoes. Cook 2 to 3 minutes, gently pressing a few with the back of a spoon, until skins blister and they release juicy pockets into the pan.
7. 7Pour in the white wine or broth and scrape up any browned bits. Let the liquid simmer and reduce by half, roughly 1 to 2 minutes, creating a light glossy sauce base.
8. 8Scoop out the reserved pasta water, then drain the pasta. Add the drained pasta directly to the skillet along with lemon zest, lemon juice, and a splash of the hot pasta water. Toss vigorously so the starch emulsifies with the butter and juices.
9. 9Return the seared shrimp and any resting juices to the skillet. Add most of the chopped parsley and half the Parmesan. Toss 1 minute more over low heat until everything is coated, glossy, and the pasta is fully al dente; add extra pasta water a tablespoon at a time if the sauce looks tight.
10. 10Taste and adjust salt, pepper, or lemon. Divide among warm bowls, finish with remaining parsley and Parmesan, and serve immediately while the corn is sweet and the tomatoes are still bursting.