Creamy Shrimp Corn Pasta (Printable Version)
Chilled pasta with shrimp, corn, and creamy paprika dressing—quick, tangy, and picnic-perfect.
# Everything You’ll Need:
→ Main Ingredients
01 -
250 g fusilli pasta
02 -
300 g peeled shrimp
03 -
200 g canned corn, drained
04 -
100 g crème fraîche or sour cream
05 -
1 tbsp mayonnaise
→ Seasonings & Aromatics
06 -
1 tsp paprika
07 -
1 tsp garlic powder
08 -
1 tsp mild chili powder, optional
09 -
Salt and pepper, to taste
→ Extras
10 -
1 tbsp olive oil
11 -
Juice of 1/2 lemon
12 -
2 tbsp fresh chopped cilantro
# Steps to Cook:
01 -
Bring a large pot of salted water to a boil. Cook fusilli until al dente, about 8–10 minutes. Drain and rinse under cold water.
02 -
Heat olive oil in a skillet over medium heat. Add shrimp, season with garlic powder, paprika, chili powder, salt, and pepper. Cook 3–4 minutes until pink and cooked through. Add lemon juice and let cool slightly.
03 -
In a large bowl, whisk together crème fraîche and mayonnaise until smooth.
04 -
Add drained corn, cooked pasta, and sautéed shrimp to the bowl. Sprinkle with chopped cilantro and mix gently to coat evenly.
05 -
Serve immediately or refrigerate for 30 minutes for enhanced flavor. Garnish with fresh cilantro before serving.
# Extra Suggestions:
01 -
For added depth, try finishing with a touch of grated parmesan or Espelette pepper.
02 -
Dish improves in flavor after chilling for 30 minutes.