Buttery Shrimp, Crab, & Corn Pasta
Buttery Shrimp, Crab, & Corn Pasta. A summery, vibrant, and delicious seafood pasta dish. We are definitely not sorry about another summer recipe. We might be a liiiiittle early on the season but this warm weather here is too tempting not to get ahead of ourselves. And who doesn’t love a pasta loaded with buttery shrimp and crab, fresh corn kernels, arugula, basil, AND a heavy sprinkle of red pepper flakes, you know?!
Seafood pastas are the ultimate reminder of summer for me. Ok, ok I will admit there are actually a lot of recipes that remind me of summer, but seafood is always one of our go-to summer dishes especially at the beach.
When it’s winter, I always tend to put a lot of these recipes in the back of my mind and forget about them. Not on purpose, but more so because my mood in the winter is so much different. When it’s cold I always crave cozy, comforting meals. And sometimes cozy, fancy meals because there are so many festive holidays. But in the summer I am all about fun, vibrant, and simple recipes. Things you can throw on the grill easily or dishes that pop with summer colors and flavors. There are so many summer vegetables that are bursting with vibrant colors, so it seems like almost every summer dish is just so beautiful to photograph.
Enter, this Buttery Shrimp, Crab, & Corn Pasta. Like I said our family is big into seafood in the summer. Down the shore it is so easy to get it fresh. We are also big into fresh corn in the summer since it is very seasonal. So I would definitely say this is a summer inspired pasta for us.
I know it’s early, but can you blame us?! Summer is so so perfect and so are all the fun recipes that come with it, so here’s a little sneak peak at what’s to come in the next few months !!
Ingredients
1 pound large shrimp; peeled and deveined
1 stick butter
4 - 6 ears corn kernels
1 garlic clove; minced
1/2 teaspoon red pepper flakes
1 cup white wine
5 ounces arugula
1 pound linguine or fettuccine
1/2 pound jumbo lump crab meat
salt and pepper
1 cup fresh basil leaves; sliced
olive oil for drizzling
Directions
In a large skillet, melt 1/2 a stick of butter. Add the shrimp and season with salt and pepper. Sauté until just cooked through for about 1 - 2 minutes per side. Remove and set aside.
Add the corn to the same skillet. Season with salt. Cook for about 4 -5 minutes or until lightly browned stirring frequently. Add the garlic and red pepper flakes. Cook for another 2 minutes. Add the wine and bring to a simmer. Cook until reduced for about 3 - 5 minutes.
Cook the pasta and drain, saving 1 cup of pasta water. Add the pasta to skillet with the corn. Add the arugula a little at a time, adding pasta water as needed. When the arugula has wilted, add the remaining 1/2 stick of butter, shrimp, and crab. Toss to combine until butter is melted. Add more pasta water as needed. Add the basil and drizzle with olive to serve.
