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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of the pasta water before draining.
Pat the shrimp dry and season evenly with the Killer Hogs Offshore Buttery Seafood Seasoning.
Heat the butter and olive oil in a large skillet over medium-high heat. Sear the shrimp for 1–2 minutes per side, just until cooked through. Remove and set aside.
Reduce the heat to medium. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds.
Add the corn and cook for another 3–4 minutes, allowing it to lightly caramelize.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan until melted and smooth.
Add the lemon zest, then toss in the cooked pasta. Add reserved pasta water a little at a time until the sauce reaches a silky consistency.
Fold the shrimp back into the pasta and finish with the lemon juice and chopped parsley.
Serve immediately with additional Parmesan, parsley, and a light sprinkle of Killer Hogs Offshore, if desired.
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For a spicier kick, add a pinch of cayenne pepper to the shrimp seasoning.
If you prefer a thicker sauce, reduce the amount of reserved pasta water added.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used. Simply cut the kernels off the cob and cook as directed.
What can I substitute for Killer Hogs Offshore Buttery Seafood Seasoning?
You can use any Cajun or Creole seasoning blend as a substitute.
Can I use a different type of pasta?
Yes, any long pasta such as fettuccine or linguine would work well.
Is there a non-dairy alternative for heavy cream?
Coconut cream or a non-dairy creamer can be used as a substitute for heavy cream.
How do I know when the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque.
