Gulf Shrimp Pasta with Bacon, Sweet Corn and Red Peppers
Serves 4
This is a recipe I clipped from some H-E-B circular years ago, which...may not sound promising, but I assure you it’s a winner.
Grill the corn and roast the peppers over lump hardwood charcoal to add a delicious smoky dimension to this dish. It’s also great with scallops instead of shrimp.
Ingredients #
- 1/2 lb jumbo Gulf shrimp, peeled and deveined
- 4 slices bacon, cut into 1/4-inch pieces
- 12 ounces fresh Campanile or Radiatori cooked al dente (8 ounces dry)
- 1/2 large yellow onion, diced
- 3 ears corn, roasted on a grill or over a gas burner, and kernels cut off
- 2 roasted red peppers, cut into 1/3-inch dice
- 1 roasted poblano pepper, cut into 1/3-inch dice
- 1 roasted jalapeño, diced small
- 1 tbsp flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tbsp chopped cilantro
- Salt, pepper and Tabasco sauce to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions #
In a large skillet, fry bacon until crisp. Remove to drain on paper towels and set aside. Leave 1 tbsp bacon fat in the pan, discarding the remainder.
Over medium heat, sauté the shrimp, onion, corn, half of the roasted peppers, and jalapeño for 2-3 minutes. Stir in the flour and cook for another 2-3 minutes.
Add the chicken broth, cream, chopped cilantro, and half of the bacon. Bring to a boil and simmer for 5 minutes. Add the drained pasta and the remaining peppers.
Season to taste and serve in pasta bowls. Top with remaining bacon, cheese, and additional black pepper.