Creamy Shrimp Pasta with Corn and Tomatoes

• linguine, spaghetti, or similar↗8 ounce
• reserved pasta water0.5 cup
• butter, divided↗2 tablespoon
• . shrimp, peeled and deveined (tail off or on, it's up to you)↗1 lb
• salt, divided↗1 teaspoon
• cloves garlic, minced↗1
• cherry tomatoes, halved↗2 cup
• ears cooked or grilled fresh sweet corn, kernels cut off the cob2
• fresh spinach, chopped↗1 cup
• squeeze of lemon juice
• to 3/4 cup heavy cream0.5 cup
• fresh basil for topping↗0.25 cup
• Parmesan for topping↗0.25 cup
• salt and pepper to taste

Step-by-step instructions

1. 1

   Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

2. 2

   Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

3. 3

   Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

4. 4

   Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.