Pasta with Rock Shrimp, Tomatoes, and Corn

Pasta with Rock Shrimp, Tomatoes, and Corn
Staff Writer
Pasta with Rock Shrimp, Tomatoes, and Corn

Molly Aronica

Pasta with Rock Shrimp, Tomatoes, and Corn

This vibrant, springtime dish is a great weeknight dish because it comes together in just 30 minutes. Make sure to use very fresh rock shrimp and rinse then pat them dry before sautéing.

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Toss together the first six ingredients in a mixing bowl and set aside. 

Meanwhile, boil a pot of water for the spaghetti; once the water boils add the pasta and cook according to package instrcutions.

Meanwhile, set a large sauté pan over medium-high heat. After a minute, add the butter to the pan and let it melt. Once the butter is melted add the garlic and sauté for 3 minutes, then add the salt and red pepper flakes and sauté for 1 more minute. Add the shrimp and cook until just opaque, about 7 minutes. 

Toss together the tomato and corn mixture with the shrimp and pasta, and serve immediately. 


Calories per serving:

908 calories

Dietary restrictions:

High Fiber

Daily value:



  • Fat 47g 73%
  • Carbs 81g 27%
  • Saturated 11g 53%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 12g
  • Monounsaturated 29g
  • Polyunsaturated 5g
  • Protein 45g 90%
  • Cholesterol 264mg 88%
  • Sodium 1,370mg 57%
  • Calcium 142mg 14%
  • Magnesium 145mg 36%
  • Potassium 1,130mg 32%
  • Iron 3mg 17%
  • Zinc 4mg 25%
  • Phosphorus 590mg 84%
  • Vitamin A 132µg 15%
  • Vitamin C 22mg 37%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 76µg 19%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 31%
  • Vitamin K 47µg 59%
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