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Shrimp and Corn Rotini
Shrimp and Corn Rotini
Shrimp and Corn Rotini is a delicious pasta dish made with rotini pasta, sautéed shrimp, sweet corn, garlic, butter, and herbs. It's a flavorful and satisfying meal that combines the sweetness of the corn with the savory shrimp.
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Ingredients
- 12 oz. dry rotini pasta
- 1 tbsp olive oil
- 3 scallions thinly sliced
- 3 cloves garlic minced
- 1/2 tsp red chili flakes
- Sea salt and black pepper to taste
- 2 cups fresh corn kernels or frozen corn kernels
- 1/2 cup dry white wine
- 1/2 cup coconut milk canned
- 2 tbsps butter
- 12 oz. large shrimp uncooked
- 1/2 lemon juiced
- 1/4 cup parmesan cheese freshly grated
- 1/2 cup parsley roughly chopped, divided
Serve with:
- Garden Salad
- Fresh Crusty Bread
Instructions
- Bring a large pot of generously salted water to a boil. Prepare rotini al dente according to package instructions. Drain and keep warm.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add scallions, garlic, and chili flakes. Season with salt and pepper, to taste. Cook, stirring occasionally, until the garlic becomes fragrant, 2-3 minutes.
- Add shrimp to skillet. Sauté until almost cooked through but not quite. Watch carefully so they do not overcook.
- Add corn, white wine, and coconut milk; simmer 2-3 minutes until the corn is tender.
- Add butter. Continue heating until the shrimp has heated through and finished cooking and the butter nicely coats everything.
- Add the rotini, lemon juice, parmesan and half the parsley to the skillet. Toss gently to mix. Taste and adjust seasoning if necessary. Serve with fresh crusty bread and a nice garden salad.
- Garnish with remaining parsley and enjoy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 594kcal (30%)Carbohydrates: 83g (28%)Protein: 29g (58%)Fat: 15g (23%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 112mg (37%)Sodium: 621mg (27%)Potassium: 680mg (19%)Fiber: 5g (21%)Sugar: 8g (9%)Vitamin A: 1148IU (23%)Vitamin C: 25mg (30%)Calcium: 181mg (18%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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