This Creamy Shrimp Pasta with Corn and Bacon is the perfect summer dinner recipe to use up leftover sweet corn.
Mmmm pasta. There’s just nothing better than a quick and easy pasta recipe that comes together in about 30 minutes. My favorite thing to make after work when I’m feeling lazy is a lightened up pasta recipe.
This Creamy Shrimp Pasta with Corn and Bacon is the perfect thing to make during the summer. Whether you have leftover sweet corn to use up, or just need a bright and summery dinner to serve at a dinner party, this pasta recipe will not disappoint.
I love using Banza pasta or other brands of chickpea or lentil pasta for a protein boost, but you can use any pasta you want. This would be great with any linguine, spaghetti, or tagliatele.
For the corn, I think it’s best to grill corn on the cob and cut it off the cob for this recipe. If you’re grilling dinner one night, just make extra corn for pasta the following night. But you could also choose to use frozen or canned corn too!
I used turkey bacon in this recipe because it’s what I had on hand, but you can also use regular bacon or pancetta. The possibilities are endless!
If you have any fresh summer cherry tomatoes, they would also be an amazing addition to this dish. Just put them in the pan along with the corn and cook them until they become soft (and almost a little mushy).
Just a simple combination of butter, cream and Parmesan is all that’s needed to make the sauce for this Creamy Shrimp Pasta. Sometimes the simplest things really are the best. I recommend trying to get a high quality Parmesan or Parmesan Reggiano for extra flavor.
The key to really brightening up this dish is to finish it off with some fresh basil and of course plenty more Parmesan.
The combination of corn, bacon, shrimp and basil in this dish really do make it the perfect summer dinner recipe.
Next time you need a quick and easy dinner recipe, give this Creamy Shrimp Pasta with Corn and Bacon a try. Let me know how you like it!
Creamy Shrimp Pasta with Corn and Bacon
This Creamy Shrimp Pasta with Corn and Bacon is the perfect summer dinner recipe to use up leftover sweet corn.
Ingredients
- 1 box (8 ounces) of chickpea pasta (I use Banza)
- 2 slices bacon or turkey bacon, diced
- 2 Tablespoons butter, divided
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 2 cloves garlic, minced
- 2–3 ears corn, cut off the cob and cooked
- 1/2 to 3/4 cup heavy cream
- 1/3 cup Parmesan cheese, grated
- Fresh basil, chopped
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions. Reserve about 1/2 cup of the pasta water, drain the rest and set the pasta aside.
- Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove and set aside.
- Drain any excess grease from the bacon and add 1 Tablespoon butter to the hot pan.
- Sprinkle shrimp with salt and pepper on both sides. Cook the shrimp for 2 minutes per side or until it turns pink and is cooked through. Remove and set aside.
- Add the remaining 1 Tablespoon of butter, garlic and corn to the pan and sauté for 1-2 minutes.
- Add the cream and bring to a simmer. Season with salt and pepper to taste. Stir in the Parmesan until it's melted.
- Add back in the corn, bacon and pasta and stir to combine. Add the reserved pasta water as needed.
- Top with fresh basil and more Parmesan and enjoy!
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