Description
This Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes is a quick, flavorful dish that combines succulent shrimp, crispy pancetta, sweet corn, and juicy cherry tomatoes in a rich, creamy sauce. Perfect for a weeknight dinner, it comes together in just 20 minutes, delivering a satisfying and restaurant-quality meal straight from your skillet.
Ingredients
Units
Scale
Meat and Seafood
- 1 (4-ounce) package diced pancetta
- 1 1/4 pounds large raw shrimp, peeled and deveined
Vegetables and Fruit
- 2 pints cherry tomatoes
- 3 cups fresh or frozen corn kernels (about 4 ears)
Dairy
- 1/2 cup heavy cream
Seasonings and Oils
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Herbs
- Fresh basil leaves, for serving (optional)
Instructions
- Cook the pancetta:Heat a large nonstick skillet over medium heat; add the diced pancetta and cook, stirring often, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Reserve the drippings in the skillet.
- Cook the shrimp: Increase the heat to medium-high and add the shrimp to the skillet with the pancetta drippings. Cook, flipping once, until opaque, about 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to a medium bowl and tent with foil to keep warm.
- Cook the vegetables: Without wiping the skillet clean, add the cherry tomatoes; cook over medium-high heat, stirring and shaking the pan occasionally, until tomatoes begin to burst, about 3 minutes. Add the corn and cook, stirring occasionally, until tender, about 2 minutes.
- Finish the dish: Reduce heat to medium-low. Stir in heavy cream, salt, and black pepper. Cook, stirring constantly, until slightly thickened, about 2 minutes. Return the cooked shrimp to the skillet and gently mix. Serve immediately, garnished with pancetta and basil leaves if using.
Notes
- Feel free to substitute fresh cherry tomatoes with halved larger tomatoes if desired.
- You can add a squeeze of lemon juice for extra brightness before serving.
- For extra flavor, sprinkle with grated Parmesan or Pecorino cheese.
- This dish pairs well with crusty bread or a side of rice.
Nutrition
- Serving Size: 1 plate (about 1 cup)
- Calories: 390
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 210mg
