You know how The Goddess is always nattering on about leftovers, well this is why she loves, loves, lovers her leftovers. Remember the Shrimp-Corn Chowder with Bacon and Scallions? Well, this recipe uses that chowder as a sauce for this dish….I tell ‘ya, sometimes that Goddess has a decent idea. It scares me, when she does that. By the way, this isn’t the same batch of Shrimp-Corn Chowder from last month’s posting…no, no, no. This is from a new batch of chowder. That, would have been death in a bowl!
This recipe is pretty simple really, I fried some extra bacon, and drained it. I left a couple of tablespoons of the bacon fat in the pan, then added corn kernels from an additional ear of corn, some diced onion and coarsely chopped garlic. I sautéed the whole mess, while the orcchiette cooked. By the way, orcchiette is a great little pasta shape. I think it means “little ears” in Italian, but don’t quote me on that. Orcchiette, with its cup-shape, cradles the sauce nicely and they’re just a bit thicker, so they has a nice “chew”. And aren’t they just cute? Pour in some of the leftover Shrimp-Corn Chowder, and I tossed in some sliced cherry tomatoes and chopped, fresh basil. By this time the pasta was not quite al dente. I like to under-cook the pasta just slightly, add it to the sauce, and let it simmer a minute or two and suck all the flavor out of the sauce. This is a good thing. And really, that’s all there is to it. Now, just spoon into bowls. I topped each serving with some of the extra, crispy bacon, some shredded Parmesan-Reggiano and a smattering of thinly sliced scallions. That’s it! It took longer to roast the cauliflower, than it did to prepare the main course. To quote Ina Garten, “How great is that?” This dish is why I love leftovers!
Orcchiette with Corn, Shrimp and Bacon
- Water with salt
- 1 pound orcchiette pasta (or other shape, if desired)
- 8 slices bacon, cut into 1/2-inch slices
- 2 tablespoons reserved bacon fat
- 1/2 cup diced onion
- 6 cloves garlic, coarsely chopped
- 1/2 cup fresh corn kernels (cut from 1 small ear of corn)
- 2 cups Shrimp-Corn Chowder with Bacon and Scallions
- 1/2 cup sliced cherry tomatoes
- 2 tablespoons coarsely chopped fresh basil
- 3 scallions, thinly sliced on the diagonal
- Freshly grated Parmesan-Reggiano
- Heaps freshly ground black pepper
- Kosher salt, as needed
Put the hot water on to boil. Add the pasta after you toss the onion, garlic and corn into the skillet. You want the sauce to wait for the pasta, not the other way around!
Heat a large skillet over medium-high heat. Drop the chopped bacon into the skillet. Cook until the bacon is crisp; drain on paper toweling. Remove all but 2 tablespoons of the bacon fat. Add the onion, garlic and corn kernels. Cook, stirring occasionally for about 2 minutes. Toss in the Shrimp Chowder and sliced tomatoes. Cook until heated through, about 2 minutes. Add the drained al dente pasta and the shredded basil. Toss together; simmer for 1 minutes. Serve immediately, topped with some of the reserved bacon, scallions, shredded Parmesan. Grind heaps of black pepper over each portion and enjoy!
Orcchiette with Corn, Shrimp and Bacon Recipe©Marcia Lahens 2017. All rights reserved.
This is the “recipe” for this dish. It’s more or less the proportions I used, but by all means adjust the amounts to suit your tastes. The Latin Lover isn’t as enamored with the corn, as I am, but he ate it anyway. I really liked the corn, as it adds a lovely bit of crunch that compliments the bacon bits. Add some red pepper flakes, if you want a hit of heat. One thing, this needs lots and lots of black pepper. It just makes the dish. It really does. Aren’t leftovers wonderful?