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Creamy Shrimp & Corn Pasta

Lodge Cast Iron | December 29, 2017

This recipe is inspired by our friend Hal Holden-Bache, of Nashville restaurant Lockeland Table. He makes the best creamy corn sauce served over pasta, topped with cornbread and bacon crumbles. Our recipe is a little lighter and quick to make. The corn and onions make the sauce naturally sweet, which is such a nice contrast to briny shrimp and fresh herbs.

Prep Time
5-10 minutes
Cook Time
25 minutes
Dutch oven of creamy shrimp pasta with a serving on a plate


  • 1 pound (about 20-25) shrimp, peeled and deveined (frozen are convenient, but fresh are great if you have them!)
  • ¼ cup (½ stick) unsalted butter
  • 1 yellow onion, thinly sliced
  • 1, 15-ounce can whole corn, drained
  • 2 cups half-and-half
  • 4 cups chicken or vegetable stock
  • 1 pound linguine or fettuccini
  • ½ cup pre-grated parmesan cheese
  • 1 pound cherry tomatoes, halved
  • Basil or dill and olive oil to garnish
  • Salt and pepper to taste


  1. Pat shrimp dry and season with salt and pepper. Heat 6 Quart Enameled Cast Iron Dutch Oven over medium heat for 5 minutes. Add 2 tablespoons butter and sear the shrimp, a minute or two on each side. Remove from dutch oven and set aside.
  2. Add remaining butter, onion, and a large pinch of salt to the pan. Cook onions, stirring frequently, until soft and lightly brown, about 10 minutes.
  3. Add corn, stock, another pinch of salt, and cream, then stir to combine. Add pasta.
  4. Simmer for 10 minutes, stirring frequently, or until pasta is al dente and the cooking liquid is mostly thickened.
  5. Stir in cheese, then taste for seasoning. Toss with shrimp, tomatoes, herbs and a drizzle of olive oil. Serve immediately. 
Creamy Shrimp & Corn Pasta
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Contributed By: Lodge Cast Iron

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