Italian Sweet Corn Pasta with Shrimp

Sweet Corn Pasta with Shrimp in a bowl with parmesan cheese on the side

This Sweet Corn Pasta with Shrimp is full of sautéed corn, shrimp, parmesan cheese, and a hefty dose of butter swirled into angel hair pasta. The perfect 30-minute summer meal.


  • 1/2 lb. shrimp, peeled and deveined, tails removed
  • olive oil for the pan
  • 1/4 teaspoon kosher salt, divided, plus more for cooking the pasta
  • 3 ears of corn, husked 
  • 3 tablespoons (42g) butter, divided
  • 1/4 lb angel hair pasta*
  • 1/2 cup reserved pasta water
  • 1/4 cup (60g) milk*
  • 1/4 cup (23g) parmesan cheese, finely shredded


  1. Boil the water. Fill a large pot with water and bring to a boil over high heat. If the pot boils before you are ready to cook the pasta, turn it down until you are ready (step 5).
  2. Cut the corn off the cob. Hold the corn by the stem and place it upright on a cutting board. Using a sharp knife, starting from the top, and getting as close to the cob as possible, cut the kernels off of the cob. Rotate the cob clockwise on the cutting board as you cut strips of corn off of the cob from a top to bottom motion. Repeat with each cob.
  3. Sauté the Shrimp. Pat the shrimp dry with paper towels. Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sprinkle with salt. Sauté, flipping occasionally, until the shrimp turn opaque and form a “c” shape, about 5-6 minutes. Remove the shrimp from the skillet into a small bowl and set aside. 
  4. Sauté the corn. Decrease the heat to medium and add 2 tablespoons butter to the skillet.  Add the corn and a sprinkle of salt to the skillet. Sauté, stirring occasionally, until the kernels are cooked through and translucent, about 5 minutes. 
  5. Cook the pasta. While the corn cooks, generously salt the boiling water, and add the pasta. Cook the pasta according to package instructions. Once cooked, reserve 1/2 cup pasta water before draining the pasta. 
  6. Smash the corn. Once the corn is cooked, smash the corn with a fork or potato masher to release the corn juices. 
  7. Make the corn sauce. Add 1/4 cup pasta water with 1/4 cup milk to the corn. Increase the heat to medium- high, and simmer the corn until the mixture reduces by 1/2, about 3 minutes. Toss the cooked pasta and shrimp into the corn sauce until evenly combined.  Add the remaining tablespoon of butter to pan and toss to melt.
  8. Add the parmesan cheese. Toss the parmesan cheese into the pasta mixture. If the pasta mixture looks thick, use the remaining pasta water to loosen the sauce.
  9. Serve. Adjust salt and parmesan cheese to taste and eat right away!


Inspired by Osara’s Pappardelle with Jersey Corn Sauce.

PASTA. Pappardelle shape also works great.

MILK. 1%, 2%, and whole milk all work great.


Keywords: creamy corn pasta