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.
Keyword: bacon, corn, pasta, shrimp
8slicesthick sliced baconchopped
1 ½lbsraw shrimppeeled and de-veined
salt & pepper
4ears corn on the cobgrilled
1-2teaspoonred pepper flakes
1 ½cupsparmesan cheesegrated
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.
In a medium bowl whisk together eggs and cheese.
Bring salted water to a boil and cook pasta per package directions, drain, reserving 1/2 cup of the pasta water.
In a very large skillet cook bacon over medium heat. Once it is crispy, remove to a paper towel lined plate. Leave one tablespoon of bacon grease in the pan and save the rest for later in the recipe.
Pat shrimp dry and add to the skillet, cook over medium heat until just cooked, about 3-4 minutes, transfer to a plate.
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.
Add pasta to the skillet and coat in garlic and bacon fat.
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.
You can use frozen corn, if so add it to the skillet with the red pepper flakes and garlic.