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Κρεμώδη Ζυμαρικά Με Γαρίδες & Καλαμπόκι

Creamy Shrimp & Corn Pasta

Degree of difficulty


Preparation time

10 minutes

Cooking Time

25 minutes




  • 1 pound (about 20-25) shrimp, peeled and deveined (frozen are convenient, but fresh are great if you have them!)
  • ¼ cup (½ stick) unsalted butter
  • 1 yellow onion, thinly sliced
  • 1, 15-ounce can whole corn, drained
  • 2 cups half-and-half
  • 4 cups chicken or vegetable stock
  • 1 pound linguine or fettuccini
  • ½ cup pre-grated parmesan cheese
  • 1 pound cherry tomatoes, halved
  • Basil or dill and olive oil to garnish
  • Salt and pepper to taste


  1. Pat shrimp dry and season with salt and pepper. Heat 5.68Lt Enameled Cast Iron Dutch Oven over medium heat for 5 minutes. Add 2 tablespoons butter and sear the shrimp, a minute or two on each side. Remove from dutch oven and set aside.
  2. Add remaining butter, onion, and a large pinch of salt to the pan. Cook onions, stirring frequently, until soft and lightly brown, about 10 minutes.
  3. Add corn, stock, another pinch of salt, and cream, then stir to combine. Add pasta.
  4. Simmer for 10 minutes, stirring frequently, or until pasta is al dente and the cooking liquid is mostly thickened.
  5. Stir in cheese, then taste for seasoning. Toss with shrimp, tomatoes, herbs and a drizzle of olive oil. Serve immediately.
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