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Sunday, November 20, 2011

Shrimp Pasta with Bacon and Corn

Todd, Alex and I spent the weekend camping, which is why I wasn't able to post yesterday. The only photo taken that trip was taken by Alex's godfather, Kevin, so I have to wait for that picture before I blog about the trip. But in the spirit of utter exhaustion, little patience and even less energy to cook, I thought I'd share this super yummy, super easy, super quick dinner. I mean, who doesn't love a dish like that?

Shrimp Pasta with Bacon and Corn
serves 2

5 oz penne, rigatoni
1 cup corn
3 slices bacon 
Olive oil
1/2 onion, chopped
4 cloves garlic, minced
1lb shrimp, peeled and deveined
Salt and pepper to taste
1/2 cup shredded Parmesan

Add your pasta to boiling water and put the cup of corn into your colander. When you drain your pasta in it, the corn will be perfect. 

In the meantime, start the rest of the dish. Cook your bacon and crumble it in a paper towel:

Heat the olive oil in a nonstick skillet, and once it's heated through, add the onion.

Once the onion is substantially cooked, and your pasta is almost cooked through, add the garlic. You don't want it to over-cook and fully brown, so it's imperative that you add it well after the onion.

When the pasta is al dente, add your shrimp:

And when the shrimp, after ample tossing, looks likes this...

Dump your pasta over the corn in the colander!

Toss the pasta and corn to mix, and then add a little more olive oil and give it another toss. Then plate the pasta and corn first.

Top with the shrimp, onion and garlic, then with the bacon. Salt and pepper to taste!

Now, add 1/4 cup Parmesan to each plate, and end up with this awesomeness:

It was so delicious. I sort of wish I had doubled it so Todd and I could have totally glutted ourselves, but there you have it. Enjoy! In the meantime, I'm going to go shower another four times and lovingly pet my couch for being neither a camp chair nor a wooden stump.

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