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a black bowl filled with Shrimp, Corn, and Tomato pasta on a red napkin

Shrimp, Corn, and Tomato Pasta

Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 5
Calories: 588kcal
Author: Ten Pound Cake Company
Enjoy the snap of shrimp in a buttery tomato and corn sauce. Garnished with crunchy bread crumbs and shredded parmesan cheese.
Print Recipe


  • 1 large skillet
  • 1 stockpot
  • 1 colander
  • 1 cutting board
  • 1 sheet pan
  • food processor


Bread Crumb Topping

  • cups bread crumbs (2 slices of bread, 1.6 ounces/46 grams)
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cup parmesan cheese


  • 1 pound shrimp (26-30 count)
  • ½ teaspoon smoked paprika
  • ¼ cup olive oil (4 tablespoons
  • cups corn kernels (3 ears of corn/14 ounces/379 grams)
  • ½ cup shallots, thinly sliced (2.4 ounces/68 grams)
  • 2 tablespoons olive oil
  • ¼ teaspoon crushed red pepper flakes
  • 4 cloves garlic
  • 4 cups grape or cherry tomatoes (1½ pounds, 681 grams)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons lemon juice
  • .5 ounce basil


Bread Crumb Topping

  • Preheat the oven to 350°.
  • Break the slices of bread into chunks and add them to a food processor. Process until you have various sizes of bread crumbs. It's okay to have very small pieces with larger crumbs.
  • Place the bread crumbs on a sheet pan. Combine with 2 tablespoons of olive oil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper. The bread crumbs need to be coated with the oil.
  • Place the bread crumbs in the oven and bake for 7-8 minutes until brown and crispy. Once out of the oven, add the parmesan cheese to the warm bread crumbs, tossing to combine. Set aside to cool.


  • Peel and devein the shrimp if using fresh. Lay the shrimp on a paper towel. Using another paper towel, pat the shrimp dry. Sprinkle ½ teaspoon of smoked paprika on the shrimp.
  • Start a pot of water on the stove for the pasta.
  • Cut the corn off the cob. It is easiest if you lay the corn cob flat on a cutting board. Cut the kernels off one side then rotate the cob and continue until all the corn is removed.
  • Thinly slice shallots until you have a generous ½ cup.
  • Add a ¼ cup of olive oil to a large skillet over medium-high heat. Add the sliced shallots. Make sure to stir the shallots so they do not burn.
  • After 4-5 minutes and the shallots are wilted and starting to brown, add the corn kernels, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  • Continue to stir, letting the corn start to brown. Saute for 6-7 minutes. If the bottom of the pan starts to turn brown from the caramelizing sugars of the shallots and corn, add a couple of tablespoons of water to the pan. This will release the "fond" from the pan which adds flavor to the sauce. Add more water as needed. Just don't let the bottom of the pan turn dark brown or burnt.
  • While the corn is cooking, cut the garlic cloves into thin slices.
  • Remove the corn and shallots from the skillet and set them aside. Add 2 tablespoons of olive oil.
  • Once the oil is hot, add ¼ teaspoon of crushed red pepper flakes and thinly sliced garlic.
  • After 1 minute and you can smell the garlic, add the tomatoes to the pan. Give the pan a swirl to coat the tomatoes with olive oil.
  • If the water in the stockpot is boiling, add the pasta. Add 1 tablespoon of salt to the water.
  • As the tomatoes cook, they will start to collapse. You can press on the tomatoes to pop them as they soften. Occasionally stir the tomato sauce as it becomes creamier.
  • After 6-8 minutes, add the corn and shallots back to the pan. Check the seasoning and adjust it to your liking.
  • Check the pasta. When it is about 1-2 minutes away from being al dente, remove a cup of the pasta water and set it aside. Drain the pasta.
  • Add the shrimp to the pan, nestling them into the sauce. The shrimp will be cooked in about 4-5 minutes.
  • Add 2 tablespoons of butter and 2 tablespoons of lemon juice to the skillet. Completely stir all ingredients together.
  • Add the drained pasta to the skillet when the shrimp is almost cooked. Stir to combine.
  • If you feel the pasta needs more sauce, add ¼ cup of pasta water to the skillet. Stir to combine.
  • Use an entire .5-ounce package of fresh basil. No need to cut the basil. Just tear it into small pieces. Incorporate into the pasta.
  • To serve, add pasta to a bowl with 6 shrimp. Garnish with the parmesan bread crumbs.


Use frozen shrimp if you prefer.  Make sure to defrost and dry the shrimp before adding the smoked paprika.
You can also use precooked shrimp.   Let it sit out at room temperature while you prep the recipe.  Add the precooked shrimp at the last minute so that it doesn't become rubbery.  
You can absolutely use frozen corn.  Defrost and drain well before adding it to the hot pan.  Canned corn can be used as well.  Make  sure to drain well.  


Calories: 588kcal | Carbohydrates: 50g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1418mg | Potassium: 1061mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1485IU | Vitamin C: 40mg | Calcium: 246mg | Iron: 5mg