Pasta tossed with chili-spiced shrimp and corn in a cilantro-butter sauce – it’s fresh, summery, and a twist on traditional shrimp scampi.
- 8 ounces frozen 51-60 count shrimp, thawed
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 4 ounces gemelli pasta
- 4 tablespoons unsalted butter, divided
- 1 tablespoon chopped garlic
- 1 cup frozen corn
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1 tablespoon chopped fresh cilantro
- In a medium-sized bowl, toss the shrimp with the chili powder, 1/2 teaspoon of salt, and the black pepper.
- Boil the pasta according to package directions. While the pasta boils, melt 1 tablespoon of butter in a large skillet over medium heat. Add the garlic, corn and 1/2 teaspoon of salt. Cook the corn and garlic in the butter until the corn is warmed through, about two minutes.
- Add the rest of the butter and the lemon zest and juice and stir until the butter is melted and combined with the lemon juice. Add the shrimp and stir to coat it in the butter. Cook it for four to five minutes, stirring frequently. Add the cilantro and pasta and stir to coat the pasta in the butter. Cook for another one to two minutes, or until the shrimp are opaque.
I happily use frozen shrimp most of the time because it’s convenient – no need to peel and devein them. To thaw them, I place them in a large bowl and cover them with cold water. They usually thaw within 15 to 20 minutes. Once thawed I drain them and blot them dry with paper towels.
- Category: Dinner
- Cuisine: American
- Calories: 677
- Sugar: 10g
- Sodium: 1581.2mg
- Fat: 26g
- Carbohydrates: 63.8g
- Fiber: 5.1g
- Protein: 26g
Keywords: shrimp pasta, corn pasta, cilantro-butter shrimp pasta