Garlic Butter Shrimp and Corn Pasta with a Twist

Ingredients

• 12 oz linguine(paid link)
• 4 tbsp butter(paid link)
• 1 lb shrimp(paid link)
• 6 clove garlic(paid link)
• 1 ½ cup corn kernels(paid link)
• ½ cup heavy cream(paid link)
• 2 tbsp lime juice(paid link)
• ¼ cup fresh cilantro(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

Instructions

1. 1

   Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

2. 2

   While pasta is cooking, melt 2 tbsp of butter in a large skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.

3. 3

   Add the remaining 2 tbsp of butter to the same skillet. Add minced garlic and cook until fragrant, about 1 minute. Add corn kernels and cook for another 2-3 minutes.

4. 4

   Stir in the heavy cream and bring to a simmer. Cook for 2 minutes, stirring occasionally, until the sauce slightly thickens.

5. 5

   Add the drained linguine, cooked shrimp, lime juice, and chopped cilantro to the skillet. Toss to combine, adding reserved pasta water a little at a time if needed to reach desired sauce consistency.

6. 6

   Season with additional salt and pepper to taste. Serve immediately.

Perfect With