Creamy Shrimp and Corn One-Pan Easy Dinner

Craving a comforting, incredibly easy dinner that comes together in a flash? This Creamy Shrimp and Corn One-Pan recipe is your answer! In just 30 minutes, you’ll have a rich, savory dish featuring plump shrimp and sweet corn bathed in a luscious cream sauce, all cooked in a single pan for minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 lb large shrimp, peeled and deveined (tails on or off)
• 2 cups frozen corn kernels, thawed
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper (optional, for a kick)
• 1/2 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 4 oz cream cheese, softened and cut into cubes
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
2. In a large skillet or pan, heat the olive oil and 1 tablespoon of butter over medium heat.
3. Add the diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Add the thawed corn, smoked paprika, dried thyme, and optional cayenne pepper to the skillet. Stir well and cook for 2 minutes.
5. Pour in the chicken broth and heavy cream, then add the cubed cream cheese. Stir constantly until the cream cheese melts and the sauce is smooth and creamy. Bring the mixture to a gentle simmer.
6. Nestle the seasoned shrimp into the simmering creamy corn sauce in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Be careful not to overcook.
7. Remove the skillet from heat. Stir in the remaining 1 tablespoon of butter until melted. Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley and serve immediately.