summer pasta

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Creamy Shrimp Pasta with Corn and Tomatoes

linguine, spaghetti,

pasta water

butter, divided

lbs. shrimp, peeled and deveined (tail off

salt, divided

garlic,

cherry tomatoes, halved

fresh spinach, chopped

lemon juice

heavy cream

basil

salt and pepper

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Creamy Shrimp Pasta with Corn and Tomatoes Step 1

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with 1/2 teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Creamy Shrimp Pasta with Corn and Tomatoes Step 2

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining 1/2 teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Creamy Shrimp Pasta with Corn and Tomatoes Step 3

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, Parmesan, salt, or freshly cracked black pepper. GAH SO GOOD.

Creamy Shrimp Pasta with Corn and Tomatoes Step 4

I made this for dinner tonight....AMAZING!  So flavorful!  It got rave reviews from the whole family.  This one is a keeper (like SO many of your recipes)....thank you Lindsay!

I just made this today.  I subbed broccoli for spinach ONLY because I didn’t have spinach and I wanted to make it as soon as I saw it.  It is soooooo good. This will be printed and maybe even laminated. Soooo good. Seriously amazing. Thank you!

Fabulous...shrimp is one of my favorite sea food and this way of cooked i really loved is and your pictures as well.....i will trying to make it this weekend...Thanks for sharing.....!

Yum, I made this for dinner last night and really enjoyed it! I don’t eat shrimp so I added zucchini instead and I thought that worked really well with the other flavors. Even with the cream this didn’t feel heavy to me - just fresh and summery!

Made this delicious recipe for dinner.  I used gluten free noodles, a small bit of coconut milk and dairy free butter because my daughter is gluten and dairy free and it was divine.  Definitely going to make again soon.

Shrimp. Pasta. Say no more, This looks so good!

Just like anything I’ve tried on this site..this was AMAZING!!!! My family loved it.
Thank you

This was so delicious, I added chopped zucchini to increase the veggies.  The corn is such a great combo with the shrimp!  I will be making this again!

This is so good it's upsetting. It immediately went into our regular rotation. Thank you.

So so so good! Another great recipe; so simple and easy to turn out on a busy week night. Wish I could post how pretty it turned out!

My favourite thing about this is the ratio of noodles to stuff! Heavy on the stuff! Delish. I'm having it tonight with Cavatappi!

Such a delicious, fresh summer pasta recipe! I added some Old Bay seasoning for a little extra flavor and it turned out perfectly. Fresh basil garnish is a must.  It was even good as cold leftovers the next day!

For my own recipes, I've found that roma tomatoes work best with a creamy pasta dish.

This looks like a much better version of a shrimp scampi. Can't wait to try making it!

https://www.youtube.com/watch?v=rNbyHGJmcJc

Creamy Shrimp Pasta with Corn and Tomatoes! A seriously delicious fresh summer pasta. Creamy, silky noodles, garlicky shrimp, and a punch of fresh corn, cherry tomatoes, and basil.

Full recipe: www.pinchofyum.com/creamy-shrimp-pasta-with-corn-and-tomatoes

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Fresh summer spaghetti is an easy, 20-minute dinner recipe bursting with bright flavors. Cherry tomatoes are quickly sauteed with garlic and olive oil then tossed with a generous handful of basil. The pasta and sauce are tossed together then drizzled with some sweet balsamic glaze and served with burrata on the side. Summer pasta doesn't get better than this!If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Fresh Summer Spaghetti

lb. (450 grams) dried spaghetti (gluten-free, if needed)

olive oil

garlic cloves, thinly sliced

basil, thinly sliced

sea salt (more,

½ lb burrata or buffalo mozzarella (omit for vegan)

Balsamic glaze, to drizzle (don’t skip this!)

Put a large pot of salted water on high heat. When it comes to a boil, cook the spaghetti according to the package direction. Before you drain the spaghetti, remove a cup of the pasta water and set it aside.

While the water is heating, begin cutting the tomatoes and making the sauce. Heat the olive oil in a large pan over medium-high heat. Add the garlic and let it cook for 1 minute. Add the tomatoes and let them cook, stirring occasionally, until the whole cherry tomatoes begin to burst, about 5 minutes.

Remove the pan from the heat and stir in the basil and sea salt.

When the pasta is cooked and drained, add it back into the pot you cooked it in. Add the sauce to the pan and mix it into the pasta. If the sauce seems a little dry, add a splash of the reserved pasta water. 

Serve the pasta with the burrata on top (if you&#8217;re using it) and a generous drizzle of balsamic glaze.

This is now my favorite spaghetti recipe. The flavors are simple but incredible. I was hesitant about the balsamc vinegar but it was delicious!

This was great! I had some friends over and we made homemade pasta that I threw with this. It was delicious! I also added a few more vegetables (because I don't think you can ever go wrong with more vegetables!) and it came out wonderful.We didn't have burrata on hand, so we substituted that for some fresh-grated parmesan cheese. It was a nice, lighter dinner that we were all happy to have.

https://content.jwplatform.com/videos/c4h5wE9T.mp4

This is our family's go-to spaghetti sauce recipe. It's very easy to make and tastes like it's been simmering for hours even though it only takes just over 30 minutes to make. We have a few tips on how to make this quick spaghetti sauce the best ever. With some ground beef and a few pantry staple ingredients, you can have a delicious dinner on your table in no time!

Easy Homemade Spaghetti Sauce 

Nothing beats a chilli and seafood summer pasta. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

Crab and chilli linguine recipe

linguine

unsalted butter

eschalots, finely chopped

garlic cloves, finely chopped

red chillies, finely chopped

spanner crab meat

lemon

loosely packed flat-leaf parsley, finely chopped

tsp chilli flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

Sausage, fennel & rocket fusilli

fusilli

pork sausages (pork & red onion work well)

garlic

red chilli

fennel seeds

tbsp double cream

tsp wholegrain mustard

bag rocket leaves

Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.

Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.

Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.

Dreamy Creamy Zucchini Pasta is packed with fresh summer corn, zucchini, and yellow squash! The pasta sauce is creamy and garlicky with the slightest bit of heat.  Have it ready in under 30 minutes for a delicious restaurant quality pasta dish!

Creamy Zucchini Pasta

zucchini

yellow squash

oz pasta ((spaghetti, bucatini))

tbsp chili oil (see notes)

onion

corn kernels (fire-roasted)

salt (to taste)

pepper (to taste)

oz parmesan (grated)

Wash and scrub the zucchini and yellow squash. Remove the ends of the squashes. Line a bowl with a kitchen towel or cheese cloth. Grate the zucchini and yellow squash with a box grater using the medium-sized holes.

Wring out the water content from the zucchini and yellow squash, removing as much as possible. It&#39;ll be around 1/3 - 1/2 cup of water. Discard the water and set aside the grated squash.

Heat the chili oil in a large pan on medium heat. Add in the garlic and onions. Sauté until the onion has softened and browned. Then, add the grated squash, lemon juice, and corn.

Cook the squash for around 10 minutes, or until it has significantly softened and the consistency is similar to jam just as it begins to cook down.

While the squash is cooking, boil the spaghetti in salted water according to the boxed instructions. Remove it two minutes before it&#39;s al dente, so the pasta can finish cooking off in the sauce. Reserve a cup of pasta water.

Once the squash has cooked down, add salt and pepper according to taste. Transfer the spaghetti into the pan with the squash. Add the pasta water, heavy cream, and parmesan. Stir vigorously until the parmesan melts to create a silky, thick sauce that coats the noodles.

Serve the pasta warm with extra grated parmesan.

A summer-fresh pasta filled with flavors of bright lemon, garlic, &amp; fresh basil. A beautiful dish for ripe garden tomatoes!

Fresh Tomato Pasta with Lemon & Basil

penne pasta (gluten-free if desired)

tomatoes

shallot (about 1/4 cup)

olive oil (omit

Salt

Cook pasta according to package directions, leaving al dente (slightly firm, not mushy).

While pasta is cooking, finely dice shallot, mince garlic, and dice tomatoes. Add to a large bowl.

Roughly chop or chiffonade basil. Set aside.

When pasta is done cooking, drain, and immediately add to bowl. Stir.

Add lemon juice, olive oil, basil, and capers if using. (Start with 1 lemon and add more to taste if necessary.)

Toss well to combine, and salt to taste.

Great served warm, cold, or room temperature. Best if eaten within 2-3 days.

I love this quick, summer pasta dish made with homemade Cavatelli pasta, cherry tomatoes, zucchini, corn and marinara.

Summer Cavatelli with Corn, Tomatoes and Zucchini

cavatelli

(kernels

cherry tomatoes (quartered)

zucchini ((6 1/2 oz))

garlic (sliced)

salt

black pepper (to taste)

marinara sauce

Pecorino Romano (plus more for serving)

basil (for garnish)

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

https://www.youtube.com/watch?v=6rs_N6Cg1_U

Summer Cavatelli with Corn, Tomatoes and Zucchini
https://www.skinnytaste.com/summer-cavatelli-with-corn-tomatoes-and-zucchini/

This Summer Pasta with Brown Butter Tomato Sauce is SO good! Fresh summer veggies are tossed with silky fettuccine noodles and an easy brown butter tomato sauce. Fresh and delish!

Summer Pasta with Brown Butter Tomato Sauce

lb Italian sausage

rose wine

zucchini, roughly chopped (about 1 1/2 cups)

tsp kosher sea salt, divided

corn, kernels removed

garlic cloves, minced

tbsp butter

tomatoes, seeds

oz fresh fettuccine (see below

Bring a large stock pot to a rolling boil. Season liberally with salt and pepper. Get large serving dish ready.&nbsp;

Heat a large skillet to a medium heat. Add sausage. Use a wooden spoon to bread the sausage into small pieces. Cook until browned and cooked all the way through, about 5-6 minutes. Add wine to the pan and use wooden spoon to scrape all the little brown bits up. Cook the wine out for 1 minute. Transfer the sausage mixture to the serving dish.&nbsp;

Add olive oil to the same pan. Add zucchini. Once zucchini starts to brown, add 1/4 teaspoon salt. Cook for another minute. Add corn, garlic and another 1/4 teaspoon salt. Saute for 1-2 minutes until garlic is soft. Transfer to serving dish with sausage.&nbsp;

Turn the heat on medium high. Add butter. Let the butter melt and once it begins to brown, swirl the pan. Once the butter is a deep brown and smells nutty. Turn the heat off and add tomatoes along with any accumulated juices. &nbsp;Turn the heat back on medium and cook until tomatoes have cooked down a bit and created a sauce, about 2-3 minutes. Add cream. Simmer until slightly thickened. Add another 1/4 teaspoon salt. Reduce heat to low.&nbsp;

While the cream simmers, add pasta to boiling water. Cook for 2 minutes (if using fresh, this all the time it should need to cook, but refer to the package to be sure). ROnce the pasta is done, use tongs to transfer the pasta to the sauce along with remaining 1/4 teaspoon salt. Reserve pasta water. Toss in sauce. Add veggies and sausage to the pasta. Toss. Season to taste with salt and pepper. If needed use some of the reserved pasta water to create a thinner sauce.&nbsp;

This delicious light vegetarian/vegan pasta dish from Positano on the Amalfi coast is a super easy no-cook recipe, meaning you only have to cook the pasta. Perfect for summer meals, as a side at BBQs or for light lunches. Another authentic Italian pasta recipe from The Pasta Project!

Vermicelli di Positano

400 g vermicelli (14 ounces) (or spaghetti)

500 g mature small tomatoes (1.1lbs) (Red

garlic (peeled. 1 finely chopped)

celery (finely chopped)

parsley (finely chopped)

basil leaves (finely chopped)

oregano

extra virgin olive oil.

(for

Chop the onion, celery and one garlic clove very finely (I put them in a hand-held food processor) Cut the tomatoes in halves or quarters. Chop the fresh herbs

Rub the other garlic clove onto the sides of a large bowl that can also accommodate the pasta when it’s cooked.

Put the tomatoes and chopped vegetables into a large bowl. Add the herbs.

Add salt and pepper to taste and the olive oil. Mix everything together well.

Cover with cling film and leave to marinate for an hour or 2 (not in the fridge). I prefer to leave it for at least 2 hours.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Cook the vermicelli al dente according to the instructions on the packet. (normally 13 minutes)

As soon as the pasta is cooked, drain it and add it to the bowl with the tomato mixture and a little more olive oil if it seems dry. Mix everything together well.

Serve immediately sprinkled with a little more chopped parsley.

Takes just minutes to make and uses the simplest of summertime ingredients...simple, easy, and delicious!

Simplest Zucchini Parmesan Pasta

pasta, any

extra virgin olive oil

3-4 medium zucchini/yellow summer squash, shredded or chopped

garlic, chopped

chili flakes

thyme

kosher salt and black pepper

salted butter

parmesan

pecorino cheese

fresh basil, chopped

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, chili flakes, salt, and pepper. Cook until the zucchini is golden, 5 minutes. Using the back of your spoon or a potato masher, mash down the zucchini until it becomes a chunky sauce. 3. Add 1 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, parmesan, and pecorino, and toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, toss in the basil.4. Serve topped with fresh basil and pepper. Enjoy!

A quintessential summer pasta salad, quick to make and totally delicious...a dip you’ll crave time and time again!

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Top 21 summer pasta recipes from across the web

The most viewed summer pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Shrimp Pasta with Corn and T...

Fresh Summer Spaghetti

Fresh Summer Spaghetti

Crab and chilli linguine recipe

Sausage, fennel & rocket fusilli

Creamy Zucchini Pasta

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Roasted Ratatouille with Spaghetti

Light and Easy Summer Pasta

Antipasti orzo salad

Halloumi pasta

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The most viewed summer pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine