Almost “sauceless” Creamy Corn Fettuccine with Blackened Shrimp

Almost Sauceless Creamy Corn Fettucine with Blackened Shrimp a delicious meal
Almost “sauceless” and “creamy”, how could that be? Let me explain. I love Fettuccine Alfredo, but during the summer months it’s a little heavy. It doesn’t mean I still don’t crave it. 

I have made “Lighter” Fettuccine Alfredo and a quick “weeknight” version of Chicken Fettuccine Alfredo. Both are fabulous but I still wanted something lighter, something more summery with a kiss of sunshine. After racking my brain, I decided charred corn, basil an eensy bit of cream (1/4 cup) and some lemon juice would make a perfect summer alfredo sauce. Okay, honestly I didn’t even know if it was going to work.

But it did! It’s not heavy and almost seems “sauceless” but at the same time it’s creamy. I know that’s hard to imagine but you’ll get it once you taste it. Let’s just call it an anomaly. 

And I mentioned yesterday I am currently into shrimp, mostly in tacos, but they seem to be appearing in my other dishes too. I couldn’t resist topping this very summery pasta with some blackened shrimp.

Let me set the stage, a bite of the shrimp, with its cajun flavors, the sweet corn and bright lemon taste in the pasta…it’s heaven and summa’ all in one bite. You will make this again and again.

Almost Sauceless Creamy corn fettucine with Blackened Shrimp seasoning
Now, contrary to many beliefs, “blackened” is a seasoning not a method. I know there is some confusion out there. You can make your own blackened seasoning, there are recipes available. However, I find it easiest to just pick some up at the store. It’s not always in the spice aisle so check around the meat counter, that’s where I always find it.

Almost Sauceless Creamy corn fettucine with Blackened Shrimp cast iron pan
Blackened seasoning works best in a very hot cast iron skillet. Have you still not taken the plunge and bought that cast iron skillet? It’s time. Can you see the sizzle? That’s what you want.

Print Recipe

Almost "sauceless" Creamy Corn Fettuccine with Blackened Shrimp

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 4

Ingredients

  • 4 large ears of corn, husked
  • 3 Tablespoons butter

Blackened Shrimp:

  • 20 extra large prawns, peeled and deveined
  • 1/4 cup butter, melted
  • Blackened Seasoning

Pasta:

  • 12 ounces dry fettuccine pasta
  • 2 Tablespoons butter
  • 1/2 cup onion, diced
  • 2 teaspoons garlic, minced
  • 1 Tablespoon flour
  • 2 cups corn kernels (from previous part of recipe)
  • 1/2 cup water
  • 1/4 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 cup finely shredded Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • juice of 1/2 a lemon
  • salt and pepper to taste

Directions

  • Heat a large grill pan over medium-high heat and add butter, coating the pan with it. Place corn on the grill pan and char the kernels, turning as necessary. Remove charred kernels from the cob with a knife and set aside. (You could also do this on the grill.)
  • Heat a cast iron skillet (dry) over medium-high heat. Place prepared shrimp on a tray and brush one side with melted butter. Sprinkle buttery side of shrimp generously with blackened seasoning. Place blackened side down on pan and cook until blackened, about 2 minutes. Turn shrimp over and cook until opaque. Keep warm.
  • Cook fettuccine according to package directions. In a large saute pan over medium heat, saute onion in butter until soft, about 5 minutes. Add garlic and saute for another 30 seconds. Add flour and stir until combined, cook for about one minute. Add corn kernels , water, heavy cream and sugar. Simmer until slightly thickened; 2 minutes. (But there will not be "lots" of sauce.) Add cooked pasta directly from the pasta water. Add Parmesan, basil, lemon juice and salt and pepper to taste. Stir well.
  • Divide pasta among four dishes and place 5 blackened shrimp on top of each bowl. Serve immediately.
Almost Sauceless Creamy Corn Fettuccine with Blackened Shrimp
I hope you enjoy this dish, I’m really excited to make it again.

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Post a Comment

20 Comments and 13 Replies

  1. Looks so good! I actually just made a fettuccine that is a very similar sauce. So good! I love the blackened shrimp!

  2. Karly 3

    Oh my. I loooooove that you added corn to this! That makes it scream summer to me!

  3. I’m reading this post with my morning coffee and I want a big dish of this right now! Who cares that’s it’s only 7:30 in the morning :) This looks incredible and the fact that you’ve lightened it up makes me love it (and you) even more! Pinning for later.

  4. Minus the seafood, that looks like something I would absolutely love. Some grilled chicken would be perfect.

  5. Um, this needs to be dinner tonight! Love the addition of corn!

  6. Dave 11

    Looks fine! I’ve got some big ol’ prawns that could definitely benefit from this recipe. Thanks!

  7. Pasta is a weakness for me! I love a good Fettuccine Alfredo, and now a Fettuccine Alfredo what isn’t soaking in heavy cream? I can fall in love with Fettuccine Alfredo all over again!

  8. Suzy Marsden 15

    Is the shrimp coated with butter and seasoning on just one side, and then the second side just gets what’s fallen off in the pan?

  9. This looks great!! I love taking advantage of sweet corn in the summer. Another great way to make a creamless “creamy” sauce is to add goat cheese and a little pasta water. One of my all-time fave recipes does this (i think it’s on my blog), along with adding zucchini and basil to pasta. It’s so so good.

  10. This looks incredible! Perfectly “light” for summer.

  11. I love, love, love shrimp. I can’t wait to make this – it looks amazing!

  12. Fettuccini use to be the pasta of choice back in the days. Now I eat it sparingly to try and watch my waistline. I really like your corn version. I will save the recipe for those days I want to indulge.

  13. I could eat this everyday. Ok, not. Perhaps the blackened shrimps then? So tempting :)

  14. Maegan @ The BakerMama 24

    The flavor combinations in this dish sound incredible! I’ve been wanting to cook more shrimp this summer so I will be giving this dish a try for sure!

  15. Alex 26

    My mouth is watering right now… This is simply amazing! It’s been a long time since I made Fettuccine. And I want to try to make some of these soon; I just need to run to the market to buy some big shrimps for this. Thank you for sharing.

  16. I’m loving the shrimp kick you’re on! I’m on a pineapple kick and thought your tacos were fantastic – and blacked shrimp with crunchy corn sounds fab, too :)

  17. Sheila 30

    This looks perfect! I love you drowned your shrimp in the seasoning…nom nom nom!

  18. Carina 31

    Oh yum! What a marvelous summer pasta! I love shrimps so that is always a plus. I’ll surprise my friends with this dish when they come over for lunch. Thank you for this wonderful recipe!

  19. Oh man – I don’t know what I love more – the corn or the shrimp! Either way, it’s a double-win in my book!

  20. Kate 33

    This recipe is a keeper! I grilled the corn and shrimp and asparagus for the side. The asparagus added a nice element to the simple pasta. I had a leftover creole seasoning that I used and it added a little heat to the shrimp. Because I love sauces, I doubled the sauce recipe and there was just enough to coat the pasta and soak up into everything else. My timing is the biggest challenge so since I cooked the pasta too early, I reserved the pasta water for the 1/2 cup of water (I doubled so I did half pasta water and half regular). Overall, DELICIOUS! Another winner from Noble Pig!

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