Pasta Shells with Corn and Bacon

Name: Pasta Shells with Corn and Bacon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams bacon, chopped; 2 Tbsps About butter; 237 milliliters dry white wine; 946 milliliters fresh corn kernels; 59 milliliters chopped fresh tarragon; 454 grams dried pasta shells (about 1 in. long); 118 milliliters minced shallots; 118 milliliters whipping cream

Pasta Shells with Corn and Bacon might be just the main course you are searching for. This recipe serves 6. One serving contains 589 calories, 17g of protein, and 21g of fat. A mixture of corn kernels, butter, shallots, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.

Ingredients you will need

Pasta Shells

Water

Equipment you will use

Frying Pan

Meanwhile, in a 10- to 12-inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Add enough butter to pan to equal about 3 tablespoons fat; when melted, add shallots and stir until limp, 3 to 5 minutes.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

Add corn, wine, and cream; boil, stirring often, for 5 minutes.

Ingredients you will need

Cream

Corn

Wine

Drain shells and return to pan. Stir in corn mixture, bacon, and tarragon.

Ingredients you will need

Tarragon

Pasta Shells

Bacon

Corn

Equipment you will use

Frying Pan

Pour into a wide serving bowl.

Equipment you will use

Bowl

Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.

Ingredients you will need

Corn On The Cob