Serves 4
20 min
Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes
Recipe GLPR0e527237ec0c17
A quick and elegant one-skillet dinner featuring succulent shrimp and crispy pancetta combined with sweet corn, burst cherry tomatoes, and a rich cream sauce. This Italian-inspired dish is ready in just 20 minutes and perfect for a weeknight meal or special occasion.
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Ingredients
4 ounces diced pancetta
1.25 pounds large raw shrimp, peeled and deveined
2 pints cherry tomatoes
3 cups fresh or frozen corn kernels
0.5 cup heavy cream
0.75 teaspoon kosher salt
0.25 teaspoon black pepper
Fresh basil leaves, for serving
Directions
Heat a large skillet over medium-high heat. Add the diced pancetta and cook, stirring occasionally, for 4-5 minutes until the pancetta is crispy and the fat has rendered. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of pancetta fat in the skillet.
Add the shrimp to the hot skillet and season with half of the salt and pepper. Cook for 2-3 minutes per side until the shrimp are opaque and reach an internal temperature of 145°F. Transfer the cooked shrimp to a plate.
Add the corn kernels to the skillet and cook for 2 minutes, stirring occasionally, until lightly warmed through.
Add the cherry tomatoes to the skillet and cook for 2-3 minutes, stirring gently, until the tomatoes begin to soften and burst slightly.
Pour the heavy cream into the skillet and stir to combine with the vegetables. Season with the remaining salt and pepper. Simmer for 1-2 minutes until the sauce is heated through.
Return the cooked shrimp and crispy pancetta to the skillet and gently fold to combine with the sauce. Heat for 1 minute to warm through.
Divide the creamy shrimp and vegetable mixture among four bowls or plates. Garnish with fresh basil leaves and serve immediately.
