Creamy Shrimp Pasta with Corn and Bacon

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

  1. Cook pasta according to package instructions. Reserve about 1/2 cup of the pasta water, drain the rest and set the pasta aside.
  2. Heat a large skillet over medium heat. Add the bacon and cook until crispy. Remove and set aside.
  3. Drain any excess grease from the bacon and add 1 Tablespoon butter to the hot pan.
  4. 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.
  5. Add the remaining 1 Tablespoon of butter, garlic and corn to the pan and sauté for 1-2 minutes.
  6. Add the cream and bring to a simmer. Season with salt and pepper to taste. Stir in the Parmesan until it's melted.
  7. Add back in the corn, bacon and pasta and stir to combine. Add the reserved pasta water as needed.
  8. Top with fresh basil and more Parmesan and enjoy!