Creamy Shrimp Pasta

Prep Time
10 minutes
Cook Time
15 minutes


  • 2 cups fusilli pasta
  • 2 cups water
  • 1 tbsp salt
  • 1/2 cup heavy whipping cream
  • 2 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 1/2 cup corn
  • 1 lb shrimp, peeled and deveined
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste


  1. Preheat your Grillet to 450°F.
  2. In a mixing bowl, combine the shrimp with paprika, garlic powder, and olive oil. Toss to coat the shrimp.
  3. Place the coated shrimp in a single layer on the preheated Grillet. Cook each side for about 30 seconds or until the shrimp turn pink. Once cooked, transfer the shrimp to a plate and set aside.
  4. Add the fusilli pasta, water, and 1 tbsp of salt to the Grillet. Cook for 10 minutes or until the pasta is al dente.
  5. Stir in the heavy cream, cherry tomatoes, and corn. Mix well to combine.
  6. Lower the heat of the Grillet to 350°F. Add the Parmesan cheese and cooked shrimp to the pot. Let the cheese melt and coat the pasta and shrimp.
  7. Season with black pepper and additional salt if needed.
  8. Serve the creamy shrimp and tomato fusilli hot and enjoy!