It’s the end of summer around here but there’s still fresh corn around. While I can’t wait for some cooler weather, I’m enjoying our long drawn out summer. This is a favorite of ours, it’s light and fresh with lots of flavor. The bacon, shrimp and corn are a great addition to a classic dish.
It does take a few steps but you can do some in advance. Mike grilled the corn for me early in the day and I cooked the bacon and shrimp ahead of time. When we were ready to eat, I cooked the pasta and assembled it so there was minimal time in the kitchen when our friends arrived.
This makes a lot so it’s a great dish to make for friends. Not only do you get a lot of flavor from the shrimp, grilled corn and bacon, but it looks pretty impressive for company.
With some pre-planning you can assemble this in just a few minutes and enjoy the last of summer. This is still fabulous if you don’t want to grill the corn or if frozen is all you can find.
If you’re looking for a rich and creamy carbonara, check out Pancetta Carbonara, it’s an all time favorite around our house.
Adapted from How Sweat Eats
Carbonara with Shrimp and Corn
You’re going to love Carbonara with Shrimp and Corn so much that you might not go back to making the traditional version. Shrimp, corn and bacon add tons of flavor to this classic dish which is even better when you grill the corn.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 1x
- Category: entree
- 8 slices thick sliced bacon, chopped
- 1 ½ lbs raw shrimp, peeled and de-veined
- salt & pepper
- 4 ears corn on the cobb, grilled
- 1 lb bucatini pasta
- 4 cloves garlic, minced
- 1–2 teaspoon red pepper flakes
- 3 eggs
- 1 ½ cups parmesan cheese, grated
- fresh chives
- fresh basil
1. Cook corn on the grill until lightly charred, or cook however you prefer. Let it cool enough to cut from the cob and set aside.
2. Bring salted water to a boil. Pat shrimp dry and salt and pepper. In a medium bowl whisk together eggs and cheese.
3. In a very large skillet cook bacon over medium heat. Once it is crispy, remove to a paper towel lined plate. Reserve and save for later use all but 1 tablespoon of bacon grease. Add shrimp to the skillet and cook over medium heat until just cooked, about 3-4 minutes, transfer to a plate.
4. Add the remaining bacon grease back to the skillet and heat over low heat. Add minced garlic and red pepper flakes and cook for about 1 minute. Drain pasta reserving about 1/2 cup of the pasta water. Add pasta to the skillet and coat in garlic and bacon fat.
5. Add egg mixture and 1/2 cup of pasta water to the skillet and toss quickly for about 3-4 minutes until it coats the pasta evenly. Add bacon, shrimp and corn and combine. Remove from heat and add fresh basil and chives. Serve immediately.