Preparation Steps

• Cook pasta according to package directions. Drain and toss with a little oil to prevent sticking. Set aside.
• In a large skillet, melt 1 tablespoon butter over medium heat. Add shrimp, sprinkle with 1/2 teaspoon salt, and cook until pink and opaque. Remove and set aside.
• Add remaining tablespoon butter, minced garlic, cherry tomatoes, and corn to the skillet. Sauté for 2 minutes until tomatoes soften.
• Add chopped spinach, lemon juice, heavy cream, and cooked shrimp back to the skillet. Heat through, then add cooked pasta and reserved pasta water to loosen the sauce.
• Toss everything together, top with grated Parmesan and chopped basil, season with salt and pepper to taste. Serve immediately.