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Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Creamy shrimp with pancetta, sweet corn, and cherry tomatoes, a skillet dinner worth repeating.
Ingredients:
  • 1(4-ounce) package diced pancetta
  • 1 1/4 pounds large raw shrimp, peeled and deveined
  • 2 pints cherry tomatoes
  • 3 cups fresh or frozen corn kernels (about 4 ears)
  • 1/2 cup heavy cream
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Fresh basil leaves, for serving (optional)
Instructions:
  • Cook the pancetta in a large nonstick skillet over medium heat, stirring often, until browned and crisp, about 7 minutes. Transfer the cooked pancetta to a paper towel-lined plate using a slotted spoon to drain, and keep the drippings in the skillet.
  • Sauté the shrimp: Raise the heat to medium-high and add the shrimp to the skillet with the drippings. Cook, flipping halfway, until the shrimp turn opaque, which should take about 2 to 3 minutes. Use a slotted spoon to transfer the shrimp to a medium bowl and cover loosely with aluminum foil to keep them warm.
  • Saute the vegetables: Keep the skillet as is, add the tomatoes, and cook on medium-high heat, stirring and shaking occasionally, until the tomatoes burst, about 3 minutes. Then, add the corn and cook until tender, stirring occasionally, around 2 minutes.
  • Lower the heat to medium-low and add the heavy cream, salt, and black pepper. Stir constantly until slightly thickened, around 2 minutes. Serve with shrimp and top with pancetta and fresh basil, if desired. Enjoy the dish? Show your support by leaving a review!

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