Creamy Shrimp, Corn and Zucchini Orzo

Ingredients

2 cups shredded zucchini

2 tablespoons olive oil

1/2 cup shallots, thinly sliced

4 cloves garlic, minced

1 teaspoon dried thyme

coarse salt and fresh ground black pepper

1 cup orzo pasta

1 tablespoon butter

1 + 1/2 cups corn

3/4 cup heavy cream plus 1 tablespoon

1 rounded teaspoon flour

1 cup whole milk

1 pound medium-sized raw shrimp, cleaned and tails removed

1/3 cup shredded parmesan, plus more for serving

2 heaping tablespoons chopped fresh basil

6 slices bacon, cooked crispy

Instructions

1. An hour or two ahead of time drain excess water from the zucchini by adding it to a colander and tossing with 1/2 teaspoon of coarse salt. Alternately you can put in the center of a clean kitchen towel and wring the excess water out.
2. Heat oil over medium-low heat in a large frying pan and add shallots and zucchini. Cook, stirring often 5-6 minutes. Add garlic, thyme and season lightly with salt and pepper. Cook until garlic is fragrant.
3. Meanwhile cook 1 cup orzo in plenty of salted boiling water according to package directions.
4. Add butter and corn to frying pan and cook 6-7 minutes, stirring often. Season with salt and be generous with the black pepper.
5. Add heavy cream and milk. Whisk the flour with remaining tablespoon of heavy cream and stir in.
6. Then add shrimp and cook, stirring often until shrimp start to curl up. Mix in parmesan and basil. Remove from heat. You can serve over top of the orzo or mix it right in.
7. Garnish with crumbled bacon and serve with extra parmesan.

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