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Thursday, July 11, 2013

Grilled Corn, Tomato & Shrimp Pasta with Bacon




Sunday nights, growing up, were special. Mom always made a big family dinner, then we'd all pile into the living room to watch the Wonderful World of Disney. Now that I have a family of my own, I like to make Sunday night dinners, important. It is the one night, that we ALL must be at the table at the same time (if we're lucky enough to have Hubby home that night) and we linger over our meal, while chatting and catching up with each other. I also make sure to cook a meal that is a little more special, than on weekdays.




The idea for this pasta really came from a bunch of ingredients I needed to use up. I had some leftover corn on the cob, half a pint of grape tomatoes and half a lb of bacon, waiting to be transformed into something yummy. I added shrimp, because I thought the tender sweetness would go so well with the salty bacon. This pasta was phenomenal. It had flavours and ingredients we all loved, which made it a total hit.




Grilled Corn, Tomato & Shrimp Pasta with Bacon
printable version

3 ears corn
1 Tb olive oil
1 small onion, minced
1/2 green pepper, chopped
2 cloves garlic, minced
8 slices bacon, chopped
1 C half and half
1/2 C chicken stock
2 bay leaves
pinch of salt
fresh ground pepper
1 lb medium shrimp, deveined and tails on
1/2 pint grape tomatoes
2 tbs flat leaf parsley, finely chopped
1 box rotini pasta (I used Omega-flax pasta)

Preheat your grill to 400 degrees. Place ears of corn onto hot grates and grill until kernels begin to brown. Let cool slightly and cut kernels off cobs.

Bring a large pot of water to a boil, liberally add salt and pasta. Reduce heat, stir and simmer pasta, according to package directions.

While pasta is cooking, preheat a large non stick skillet, over medium heat. Add in olive oil and chopped bacon; cook until bacon begins to render fat, about 5 minutes. Add in onion, peppers and garlic and cook until bacon is crisp and peppers are tender. Add in the grilled corn, chicken stock, cream and bay leaves; season with salt and pepper. Bring to a boil and simmer, over med-low heat, until mixture begins to thicken; 8-10 minutes. Add shrimp and cook until shrimp is cooked through; it should be pink and opaque. Add parsley and grape tomatoes; remove bay leaves. Drain pasta, toss with shrimp mixture and serve.




This post linked to

Your Creative Time Out
Tasty Thursday
Create it Thursday
Thursday Favorite Things
Full Plate Thursday
Inspire Us Thursday
Seafood Frenzy Friday

6 comments:

Easy Life Meal & Party Planning said...

Cindy, this looks and sounds amazing. I love pasta salad and adding shrimp makes it extremely enticing!

Lori Hart said...

Double Yum!!!

Lori
Lori's Culinary Creations

Susan@Organized31 said...

Yummy. You had me at shrimp and bacon! And I remember Sunday evenings with Disney (happy memory) Thanks for sharing at Inspire Us Thursday.

Miz Helen said...

This is a great dish that we would really enjoy! Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

Miz Helen said...

Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
Come Back Soon!
Miz Helen

CarriesExpKtchn said...

Thank you so much for linking this recipe to Seafood Frenzy Friday. Have a great week! http://carriesexperimentalkitchen.blogspot.com/2013/08/seafood-frenzy-friday-56.html