This Fresh Corn and Blackened Shrimp Fettuccine Tastes Like Summer! (2024)

Thursday, August 8, 2024 · 35 Comments

I love making this “lighter” and delicious creamy corn and blackened shrimp fettuccine because it tastes far more decadent than it actually is! It’s perfect for a summertime meal on the patio.

Creamy Corn and Blackened Shrimp Fettuccine

Even though it’s summer, I still get a craving for fettuccine alfredo, but it feels a bit too heavy when it’s still so warm. I wanted something lighter, with a touch of that sunshine vibe. So, I thought about trying a combination of charred corn, basil, a small splash of cream (just 1/4 cup), and some lemon juice for a summer-friendly sauce. Honestly, I wasn’t sure if it would work, but it totally did!

The sauce is light, almost “sauceless,” but still creamy enough to hit the spot. The flavors come together perfectly. To make it even better, I topped the pasta with blackened shrimp. The mix of the shrimp’s bold flavors with the sweet corn and bright lemon in the pasta is incredible—it’s like summer on a plate. I guarantee you’ll want to make this one over and over.

Why I Love This Recipe

• Any excuse to use sweet, fresh corn, especially in pasta is a yes for me!
• I love the flavors of blackened seasoning, especially on shrimp.
• It tastes amazing in spite of being a lighter version of alfredo pasta.

Ingredients

The ingredients come together to make the most delicious creamy corn and blackened shrimp fettuccine alfredo.

• fresh corn
• butter
• shrimp
• blackened seasoning – This seasoning gives the shrimp a smoky, charred flavor and a nice crust.
• fettuccine pasta noodles – These wide noodles hold onto the sauce perfectly in this dish.
• onion and garlic
• all-purpose flour
• heavy cream
• sugar
• Parmesan cheese
• fresh basil
• lemon juice
• salt and pepper

How To Make Corn and Blackened Shrimp Fettuccine

Find the complete recipe with measurements in the recipe card at thebottom of the post.

• Step One: Heat a large grill pan over medium-high heat and add a bit of butter to coat the pan. Throw the corn on there and char the kernels, turning them as needed. Once they’re nicely charred, use a knife to cut the kernels off the cob and set them aside. (If you prefer, you can do this on an outdoor grill instead.)
• Step Two: In a dry cast iron skillet, heat it up over medium-high heat. Lay out your shrimp on a tray, brush one side with melted butter, and sprinkle it generously with blackened seasoning. Place the seasoned side down on the hot pan and cook until the shrimp is blackened, about 2 minutes. Flip them over and cook until they’re opaque. Keep them warm while you finish the rest.
• Step Three: Cook your fettuccine according to the package directions. While that’s going, grab a large sauté pan and melt some butter over medium heat. Toss in the onion and cook until it’s soft, about 5 minutes. Add the garlic and sauté for another 30 seconds. Stir in the flour and cook for about a minute to combine everything.
• Step Four: Add the charred corn kernels, a bit of water, heavy cream, and sugar to the pan. Let it simmer for about 2 minutes until it slightly thickens. (Just a heads up, there won’t be a ton of sauce—more like a nice coating.)
• Step Five: Add the cooked pasta directly from the pasta water into the sauté pan. Stir in the Parmesan, basil, lemon juice, and season with salt and pepper to taste. Give it all a good mix.
• Step Six: Divide the pasta among four dishes and top each with 5 blackened shrimp. Serve right away and enjoy!

Recipe Tips

Here are a few helpful tips to give you the best possible results when making this pasta dish.

• To clear up any confusion, “blackened” is a seasoning, not a cooking method. You can make your own blackened seasoning—there are plenty of recipes online. But honestly, I find it easiest to just grab some at the store. It’s not always in the spice aisle, though, so check around the meat counter; that’s where I always find it.
• Blackened seasoning works best in a very hot cast iron skillet.
• If you’re short on time, you can char the corn directly on your outdoor grill instead of using a grill pan. It gives the corn an even smokier flavor, which is a nice touch.
• When you’re cooking the fettuccine, don’t forget to save a cup of that pasta water before draining it. If the sauce feels too thick or you need a bit more moisture, a splash of pasta water can help thin it out and bring everything together.
• Make sure your shrimp are completely dry before basting with butter and seasoning them. If they’re too wet with water, they won’t blacken properly, and you’ll end up steaming them instead.
• If you like a little extra kick, don’t be shy about adding more blackened seasoning or even a pinch of cayenne to the shrimp. You can adjust the heat level to your taste.
• Chop or tear the basil right before adding it to the dish. It’ll keep its bright flavor and add a fresh, summery note that really ties everything together.

Storage and Freezing

Here’s a quick guide on storing and freezing your leftover creamy corn and blackened shrimp fettuccine. These tips will help keep your dish tasting fresh, whether you’re saving it for tomorrow or a later date.

• Storing Leftovers: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. When reheating, warm it up gently in a pan over medium heat, adding a splash of water or cream to refresh the sauce.
• Freezing Leftovers: Let the pasta and shrimp cool completely, then transfer them to a freezer-safe container or a zip-top bag. It’ll keep in the freezer for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat on the stove over medium heat. Add a little water or cream if the sauce needs loosening up.
• Reheating Tips: When reheating frozen leftovers, try not to overcook the shrimp. Just warm everything through, and it’ll taste almost as good as the day you made it.

More Fettuccine Recipes

• “Lighter” Fettuccine Alfredo
• Weeknight Fettuccine Alfredo
• Spicy Mushroom Fettuccine

MORE SHRIMP Recipes

• This shrimp ceviche is absolutely delicious.
• Coconut milk shrimpthat’s a little bit creamy, a little bit spicy and is loaded with flavor.
• Easy and deliciousfiery shrimp quesadillas.
• Sheet pan garlic shrimpcan be on the dinner table in ten minutes.
• Thislow country boilwith shrimp is a great way to feed a crowd in a casual way.
• Spicy Thai shrimp pasta needs to be on your dinner table.

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