The sauce for this pasta toss is fresh creamed corn, which you make quickly and easily in a mini food processor. The sweetness of the corn pairs beautifully with the salinity of the shrimp, while fresh herbs offer an aromatic finish. We’re using regular white (semolina) pasta here because whole-grain or legume-based pastas might overpower the subtlety of the sauce.
8 ounces uncooked fettuccine or pappardelle
2 cups fresh corn kernels, divided
1/2 cup 2% reduced-fat milk
1 teaspoon cornstarch
2 tablespoons unsalted butter, divided
12 ounces large shrimp, peeled and deveined
1/2 cup chopped scallions
3/4 teaspoon kosher salt
3/4 teaspoon black pepper
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
How to Make It
Cook pasta according to package directions, omitting salt and fat. Scoop out and reserve 1 cup pasta water. Drain pasta; keep warm.
Meanwhile, place 1 1/2 cups corn in a mini food processor (reserve remaining 1/2 cup corn); process until almost smooth, scraping sides as needed. Add milk and cornstarch; pulse until well combined. Set aside.
Melt 1 tablespoon butter in a large skillet over medium-high. Add shrimp; cook until lightly browned and cooked through, about 3 minutes, turning occasionally. Remove shrimp from pan; keep warm.
Melt remaining 1 tablespoon butter in skillet over medium. Add scallions; cook 1 minute, stirring frequently. Add pureed corn mixture, salt, and pepper; cook until thickened, about 1 minute, stirring constantly. Stir in 1/2 cup reserved pasta water and 1/2 cup reserved corn kernels. Add pasta and shrimp; toss gently to coat. Add remaining pasta water as needed to moisten pasta. Sprinkle evenly with parsley and basil.