February 20, 2019 1 min read


  • 1 pound (about 20-25) shrimp, peeled and de-veined. 
  • 1/4 cup (1/2 stick) unsalted butter. 
  • 1 yellow onion, thinly sliced
  • 1 (15 oz) can of whole corn, drained.
  • 2 cups of half & half
  • 4 cups of chicken or vegetable stock
  • 1 pound of linguine or fettuccine 
  • 1/2 cup of pre-grated Parmesan cheese 
  • 1 pound of cherry tomatoes, halves
  • Basil or dill & olive oil to garnish 
  • Salt and pepper to taste 

Image result for corn and shrimp


  1. Pat shrimp dry and season with salt and pepper.
  2. Heat Bruntmor's Dutch Oven  over medium heat for 5 minutes. Add 2 tablespoons of butter and sear the shrimp, a minute or two on each side. Remove from dutch oven and set aside. 
  3. Add the remaining butter, onion and large pinch of salt to the pan. Cook onions, stirring frequently, until soft and light brown, about 10 minutes. 
  4. Add corn, stock, another pinch of salt and cream, then stir to combine. Add pasta. 
  5. Simmer for 10 minutes, stirring frequently, or until pasta is al dente and the cooking liquid is mostly thickened. 
  6. Stir in cheese, then taste for seasoning. Toss with shrimp, tomatoes, herbs and drizzle of olive oil. Serve immediately. 

Image result for creamy shrimp and corn pasta

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