Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes
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
- 1
Cook the pancetta - Heat a large nonstick skillet over medium heat; add the 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.
- 2
Cook the shrimp - Increase the heat to medium-high and add the shrimp to the drippings in the skillet. Cook, flipping once, until opaque, 2 to 3 minutes. Using a slotted spoon, transfer to a medium bowl and tent with aluminum foil to keep warm.
- 3
Cook the vegetables - Without wiping the skillet clean, add the tomatoes; cook over medium-high heat, stirring and shaking the pan occasionally, until the tomatoes begin to burst, about 3 minutes. Add the corn and cook, stirring occasionally, until tender, about 2 minutes.
- 4
Finish the dish - Reduce the heat to medium-low and stir in the heavy cream, salt, and black pepper. Cook, stirring constantly, until slightly thickened, about 2 minutes. Serve with shrimp and sprinkle with pancetta and fresh basil, if using.
