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Grilled Corn, Bacon and Shrimp Pasta #recipe

Some people like to call this GRILLED CORN, BACON AND SHRIMP PASTA a warm winter pasta salad. Whether you call it a pasta casserole or warm pasta salad you are sure to enjoy it. 

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 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.

This pasta couldn’t be more special. It is a combination of all the foods we, as a family are crazy about. Fresh corn, bacon and shrimp are bathed in a simple cream sauce. To keep this on the healthier side of things, I use Flax Omega-3 pasta. With all the delicious flavours involved, no one notices the healthier pasta choice.

Grilled Corn, Bacon and Shrimp Pasta

3 ears corn, grilled until most kernels are browned and cut off cobs
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 pint grape tomatoes
2 tbs flat leaf parsley, finely chopped
1 box rotini pasta

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; pink and opaque. Add parsley and grape tomatoes; remove bay leaves. Drain pasta and and toss with shrimp mixture.


Cindy is a Stay at Home Mom of 2, married to a Chef. Cindy quickly realized that if she didn’t want to live off of cereal, blue box Mac’n’Cheese and TV dinners, she needed to get into the kitchen; after a long day at work, the last thing her hubby wants is to cook her a 4 star dinner. When her son turned 2, she decided to start blogging and Hun… What’s for Dinner? was born. Cindy tries to share healthy and wholesome dishes, with a few desserts here and there. Though baking is her passion, she has recently become more adventurous in the kitchen and loves creating new and innovative recipes.

Debbie White-Beattie

Sunday 23rd of December 2018

I'm not sure why you leave the tails on but i'd take them off. This salad looks delicious !


Sunday 28th of February 2016

Why would you leave the tails on the shrimp? I would want to take them off in order to enjoy eating the salad.

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Wednesday 3rd of July 2013

[...] Bacon Bundles Tahini Roasted Bacon-Wrapped Asparagus Homemade Mac & Cheese Greek Pasta Salad Grilled Corn, Bacon and Shrimp Pasta Easy No-Mayo, No-Cook Cole Slaw Homemade Cole Slaw Sweet and Spicy Apple & Pecan Coleslaw [...]

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Monday 20th of May 2013

Hi, this weekend is fastidious in support of me, because this occasion i am reading this wonderful educational post here at my house.

Cindy @Hun... What's for Dinner?

Sunday 26th of August 2012

Thanks Katherine and Jeanine!