Sweet summer corn with pan seared shrimp in a light yet creamy sauce over whole wheat pasta! It’s loaded with yummy Parmesan, fresh basil, and a hint of red pepper flakes.
- 8 oz. uncooked whole wheat spaghetti
- 2 strips bacon, chopped
- 1 pound large shrimp, peeled and deveined
- 1/4 tsp. paprika
- 1/2 tsp. kosher salt, plus more to taste
- 3 medium ears fresh sweet corn, kernels cut from cob, about 2 1/2 cups
- 5 cloves garlic, minced
- 1 Tbsp. all-purpose flour
- 1/2 cup chicken broth
- 1 cup half and half
- Pinch red pepper flakes, plus more to taste
- 1/3 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 1 lemon, cut into wedges
- Fresh black pepper, to taste
- Cook spaghetti in salted water until al dente according to package directions. Reserve 1/2 cup cooking liquid and drain pasta. Do not rinse it.
- Cook bacon in a large non-stick pan over medium heat until crispy, about 3-4 minutes. Remove to a bowl with a slotted spoon leaving bacon fat in pan. You should have approximately 2 Tablespoons of bacon fat. If you have less, add 1 Tablespoon of olive oil to the pan.
- Pat dry the shrimp and toss with paprika, salt, and black pepper. Add to the pan in a single layer and cook over medium heat for 1-2 minutes per side or until cooked through. Immediately transfer to the same bowl as bacon.
- Add corn and garlic, and cook until garlic is fragrant, about 1-2 minutes, while stirring. Sprinkle flour over corn and cook, stirring, about 1 minute. Add reserved cooking liquid and broth; bring to a simmer and cook for 2 minutes.
- Add half and half, red pepper flakes and season with salt and pepper, to taste. Cook, stirring occasionally, until sauce is reduced and thickened, about 3-4 minutes.
- Turn off heat and stir in pasta, bacon, and shrimp with any liquid from the bowl to the pan; toss to coat with the sauce. Stir in Parmesan cheese and basil. Serve with more Parmesan cheese, red pepper flakes, and lemon wedges.
- If buying frozen shrimp, thaw out overnight in the refrigerator and thoroughly pat dry before tossing with the spices. Tip: Look for peeled and deveined shrimp to save on prep time!
- To not overcook the shrimp, use a large pan where you can fit the shrimp in a single layer so they cook evenly.
- Frozen corn can be substituted for the fresh. You’ll need 2 1/2 cups. No need to thaw it out.
- To bring out the sweetness of the corn, substitute dry white wine for the chicken broth or add 1/4 teaspoon of sugar to the corn mixture.
- Leftovers: Leftovers will keep refrigerated for 3-4 days in an airtight container. Reheat on the stovetop over low heat to ensure the shrimp do not turn rubbery.
Keywords: seafood, light, summer, fresh