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Yeah, look at that without drooling. I dare ya.

This deliciousness came all the way from my brain under the water to rinse, under the knife to be sliced, into the pan to be cooked and onto my plate to be eaten today. It made that journey not just for me, but for you, too — because I am sharing the recipe with you! Summer Shrimp Pasta!

The flavors are the perfect light complement to each other. During this time of year, I tend to lean towards lighter dishes, as do most of us, so this came together in a very natural way. The fresh, sweet corn gives the best little pops of flavor in your mouth. If you get the shrimp just right, they lend the light, tasty, juiciness that only shrimp can along with the plump, sweet tomatoes and the slight taste of olive oil and butter, altogether — well, now I want seconds.

Basil linguine and fettuccine

Corn on the Cob

Shrimp Peeling

Corn sauteeing

Warming up Ingredients in Saute Pan - amazing colors!

Honestly, I would have to be some kind of monster not to share something this good. One bite of this and you’ll be doomed to have no choice but to eat shrimp and veggie pasta for the rest of eternity — in a “hey-it-tastes-good-to-be-doomed” sort of way.

Summer Shrimp Pasta
Serves 2
20 medium shrimp, peeled and deveined
1 bunch fresh basil (7-10 leaves)
1 ear of corn
4 Campari tomatoes
1/4 lb basil linguine
1/4 lb fettuccini
2 tbsp butter
4-6 tbsp olive oil


  1. Cook the pasta according to directions in salted water with a few glugs of olive oil (1-2 tbsp) to keep it from sticking. You can use whatever type of pasta you prefer. I liked the colors together of the basil linguine and fettuccine together. Once cooked, set aside.
  2. Add 1 tbsp butter and 1 tbsp olive oil to a small saucepan. Snap the corn in half and place in pan over medium to medium-high heat. Spin the corn in the pan to coat with the butter and oil. Saute the corn for 15-20 minutes, spinning occasionally to slightly brown the corn evenly. Remove from heat and let cool to the touch.
  3. Boil the shrimp in a pot of water (salted and oiled just like the pasta water) for 3 minutes or until just opaque. Drain and set aside.
  4. Slice the tomatoes into bite-size pieces. Chop the basil into shreds or small pieces. Slice the corn off the cob. 
  5. In a large saucepan or the pot you used to cook the pasta and shrimp, over medium heat, combine all ingredients, plus 1 tbsp butter, 1 tbsp olive oil and salt to taste. Toss until combined and warm.
Close up Summer Shrimp Pasta
Summer Shrimp Pasta