Of all the shrimp pasta recipes on this site this is one of my favorite. We are going to make some pasta with shrimp, spinach and corn. This is a very easy and quick weeknight meal. You can use any pasta you want for this.
I have a couple of recommendations for you when making this recipe. The first one is that you do not overcook the pasta. You do not want to ruin your dish with soggy, floppy pasta. Cook it al dente. Once it is cooked you will need to reserve some of the liquid it cooked in. This will help keep your meal from drying and will allow the shrimp to finish cooking.
The second is that you use deveined shrimp. That black vein on the shrimp’s back is the intestine and it can make your meal gritty. It takes a little time to remove (or simply buy it already removed) but it will make a huge difference.
Once you start cooking the shrimp remember that it will be ready in minutes. Therefore, it is important that you have all your ingredients readily handy before starting to make this. Have your pasta cooked and on the side and everything else ready to go. Please do not overcook the shrimp as it will turn rubbery and you will ruin it.
This is what you will need for this delicious, quick and easy shrimp and pasta recipe:
½ pound (125 grams or 8 ounces) of dry pasta of your preference
1 TBS unsalted butter
1 TBS olive oil
2 garlic cloves – minced
1 cup yellow corn kernels (thaw them is using frozen)
½ pound (125 grams) peeled and deveined shrimp
¼ tsp. lemon zest
1 TBS lemon juice
1 cup chopped spinach
2 TBS chopped parsley
¼ cup parmesan cheese
Salt & Pepper
Bring a large pot of salted water to a boil and cook the pasta as per package instructions. Cook it al dente and reserve half a cup of the liquid you are cooking the pasta in. Drain it and shock it with cold water in a colander to stop further cooking.
Heat the butter and olive oil in a skillet. Add the garlic and stir. Cook for about a minute – on medium heat – until you can smell the garlic. Add the corn. Stir and cook for a few minutes. Add the shrimp, lemon zest and lemon juice. Mix well and cook until shrimp has lost almost all of its opaqueness.
Add the cooked pasta, the reserved liquid and the spinach. Season with salt and pepper and add the cheese. Mix well and cook for 2 to 3 minutes. Remove from heat and serve.