I’m pretty sure that if I made my Shrimp & Corn Pasta every single night for supper, my family would not complain. They love this recipe! It’s simple, it’s quick and it’s delicious. You should try it tonight!
This recipe serves four.
1 pound of pasta (we used a whole wheat spaghetti)
6 slices of bacon (I used turkey bacon), chopped
1 shallot, chopped
2 garlic cloves, chopped
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 (14 oz) can of cream corn
1 (10 oz) can of Rotel, drained
1 cup of frozen corn
1½ pounds of shrimp, peeled and deveined (if you use frozen, make sure to bring them to room temp first per package directions)
splash of cream or milk (just a tablespoon or so)
Chopped basil to garnish
grated Parmesan cheese, to garnish
Bring a large pot of water up to a boil over medium-high heat and drop your pasta. Allow pasta to cook to al dente (about 8 minutes or so) and then drain. Meanwhile, in a large skillet over medium-high heat, crisp up your bacon, shallot and garlic in a drizzle of EVOO. Add in a pinch of salt and pepper. After the bacon crisps up, stir in your cream corn, Rotel and frozen corn. Stir this together just a couple of minutes. Next, add in your shrimp along with another pinch of salt and pepper and toss everything together for about three minutes. Stir in your cream. Next, stir in your cooked spaghetti and toss everything together. Garnish with a little basil and Parm and you’re done!
So easy, right?! I had enough liquid in my drained Rotel and cream corn that I didn’t need anything else to make my sauce. If you feel like you need a little bit more liquid, add in some of that starchy cooking water you drain off from your spaghetti. Like I said, I had plenty to make this sauce, but if you don’t, reserve some of that pasta water and use that.
Easy AND delicious! The best combination!