Can I use frozen or canned corn?

Fresh off-the-cob corn enhances this dish to another level, but for less prep work, and when you’re in a pinch, you can use drained canned corn or frozen corn without thawing.

What's the best way to store leftover pasta?

Store leftovers in an air-tight container for up to 3 days in the refrigerator. When ready to serve, heat the shrimp pasta on the stovetop. Using the microwave to reheat will cause the shrimp to turn rubbery and the pasta will be too soft.

What size shrimp works best for this recipe?

Large shrimp (31/40 count) works great but you can also use extra-large or jumbo shrimp for this recipe. Just make sure to adjust the cooking time.

Shrimp Corn Pasta

Description

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.

Ingredients

Units Scale

8 oz. dry whole-wheat spaghetti or any other pasta of choice
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

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Instructions

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.

Notes

Shrimp: If buying frozen shrimp, thaw overnight in the refrigerator and thoroughly pat dry before tossing with the spices. Look for peeled and deveined shrimp to save on prep time!
Cooking Tip: To not overcook the shrimp, use a large pan where you can fit the shrimp in a single layer so they cook evenly.
Corn: Frozen corn can be substituted for fresh. You’ll need 2 1/2 cups. No need to thaw it out.
Chicken Broth: 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.

Nutrition

Serving Size:
Calories: 333
Sugar: 6.4 g
Sodium: 516.4 mg
Fat: 7.7 g
Carbohydrates: 43.4 g
Protein: 26.7 g
Cholesterol: 132.9 mg