Name: One-Pot Creamy Shells with Shrimp and Fresh Corn
Total time: 1 h
Ingredients: 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 2¾ teaspoons table salt , divided; 4 tablespoons unsalted butter , divided; 4 ears corn , kernels cut from cobs, cobs reserved; 1 onion, chopped fine; ¾ teaspoon pepper , divided; 3 garlic cloves , minced; ½ cup dry white wine; 5 cups water; 12 ounces (3 cups) small pasta shells; ½ cup half-and-half; ¼ cup chopped fresh parsley; 1 tablespoon chopped fresh tarragon

One-Pot Creamy Shells with Shrimp and Fresh Corn

By Lawman Johnson

Published on April 28, 2025

Time

1 hour

Yield

Serves 4 to 6

One-Pot Creamy Shells with Shrimp and Fresh Corn

Ingredients

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed2¾ teaspoons table salt, divided4 tablespoons unsalted butter, divided4 ears corn, kernels cut from cobs, cobs reserved1 onion, chopped fine ¾ teaspoon pepper, divided3 garlic cloves, minced½ cup dry white wine 5 cups water 12 ounces (3 cups) small pasta shells ½ cup half-and-half ¼ cup chopped fresh parsley 1 tablespoon chopped fresh tarragon

Before You Begin

Look for untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate (the ingredient list should tell you); if you can’t find untreated shrimp, omit the ½ teaspoon of salt used to season the shrimp in step 1. Cutting the shrimp into small pieces allows them to cook quickly using residual heat.

Instructions

Cut shrimp into quarters  and sprinkle with ½ teaspoon  salt; set aside. Melt 2 tablespoons  butter in Dutch oven over medium heat. Add corn kernels  and 1 teaspoon salt and cook, stirring occasionally, until corn  is bright yellow and beginning  to brown, about 3 minutes. Transfer corn mixture to bowl; set aside.

Melt remaining 2 tablespoons butter in now-empty pot over medium heat. Add onion, ¼ teaspoon pepper, and ¼ teaspoon salt and cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until liquid is nearly evaporated, about 2 minutes. Add water, corn cobs, and remaining 1 teaspoon salt. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer for 5 minutes.

Using tongs, discard cobs.  Stir in pasta and half-and-half and bring to simmer over medium-high heat. Reduce heat to medium-low; cover pot; and simmer, stirring occasionally, until pasta is al dente and about ½ cup liquid remains, 10 to 14 minutes.

Off heat, stir in shrimp. Let pasta sit, uncovered, until shrimp is opaque throughout, about 4 minutes, stirring occasionally. Stir in corn, parsley, tarragon, and remaining ½ teaspoon pepper until evenly combined and sauce is creamy, about 1 minute. Serve.