Summer Shrimp and Sweet Corn Pasta Carbonara
User Reviews
5
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Summer Shrimp and Sweet Corn Pasta Carbonara
Description
The recipe starts by rendering bacon in a skillet until crisp, leaving a small amount of rendered fat to cook the shrimp. The peeled and deveined shrimp is seasoned and sautéed in the reserved bacon fat until pink and opaque, providing a rich seafood flavor complemented by bacon’s smokiness. Sweet corn, either grilled or roasted, contributes a natural sweetness and texture contrast. Whole wheat spaghetti is cooked separately. Minced garlic is used for aromatic depth. The sauce is formed by whisking together eggs and a generous amount of freshly grated Parmesan cheese, which creates a creamy coating without cream. Fresh chives are stirred in, with fresh basil and oregano reserved for topping to add bright herbal notes. The pasta is combined off the heat with the egg and cheese mixture to prevent scrambling while warming the sauce. This summer version of carbonara highlights seasonal produce and seafood, balanced with savory pork and herbs, making it suitable for a main meal in warm weather.
Ingredients
- 8 lices Bacon chopped, thick-cut
- 1/2 pound raw, peeled and deveined shrimp (I love to use the big “grilling shrimp”)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 sweet corn grilled or roasted, ears
- 1 pound whole wheat spaghetti or thin noodle of your choice
- 4 garlic minced, cloves
- 3 egg large
- 1 1/2 cups Parmesan Cheese plus extra for topping, freshly grated
- 2 tablespoons chives freshly snipped
- basil fresh, for topping
- oregano fresh, for topping
Instructions
- Bring a large pot of water to a boil first for your pasta. While it’s heating, start the bacon.
- Heat a large skillet over medium heat and add the bacon. Cook until totally crispy and the fat is rendered. Remove the bacon from the skillet with a slotted spoon. Carefully transfer all but about 1 tablespoon of bacon fat to a bowl and set it aside. Keep the skillet over medium heat.
- Pat the shrimp completely dry with a paper towel. Sprinkle the shrimp with the salt and the pepper. Add it to the bacon fat and cook, tossing often, until the shrimp is pink and opaque, about 3 to 4 minutes. Transfer the shrimp to a plate.
- For the corn, you can either grill or roast it, use leftover corn, or prepare it the day before. You don’t need to char it if you don’t have time, either! To grill, I heat my grill on the highest heat and once hot, place the corn on direct heat, tossing often, for a few minutes until charred. To roast, I heat the oven to 425 degrees F and toss the corn occasionally on a baking sheet for about 20 minutes or so. Slice the corn from the cobs once finished.
- (As a note, keep an eye on your pasta water and begin cooking it soon.) Whisk together the eggs and grated parmesan.
- Add the bacon fat back to the skillet. Heat the skillet over low heat. Add the garlic cloves and stir, cooking for a minute or so. Add the spaghetti to the skillet and toss it well in the bacon fat. Remove the skillet from the heat. Pour in the egg/parmesan mixture and stir and toss quickly and constantly to create a creamy sauce, tossing for 3 to 4 minutes or so. Add in the bacon, shrimp and corn. Sprinkle with chives, basil and fresh oregano. Sprinkle with extra parmesan too. Serve!
User Reviews
Overall Rating
5
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