Pasta Shells With Corn and Bacon

• 1 lb dried pasta shells
• 4 ounces bacon, chopped
• 2 tablespoons butter
• 12 cup minced shallot
• 4 cups of sweet fresh corn kernels
• 1 cup dry white wine
• 12 cup whipping cream
• 14 cup fresh tarragon

1. In a 6 to 8 quart pan over high heat, bring about 4 quarts of water to a boil; add shells and cook, stirring occasionally, until barely tender to bite, 8 to 10 minutes.
2. Meanwhile, in a 10 to 12 inch nonstick frying pan over medium-high heat, stir bacon until browned, 4 to 5 minutes.
3. With a slotted spoon, transfer bacon to paper towel to drain.
4. Add enough butter to pain to equal about 3 tablespoons of fat; when melted add shallots and stir until limp, 3 to 5 minutes.
5. Add corn, wine, and cream.
6. Boil, stirring often, for 5 minutes.
7. Drain shells and return to pan.
8. Stir in corn mixture, bacon and tarragon.
9. Pour into a wide serving bowl.
10. Enjoy!

pasta shells, bacon, butter, shallot, corn kernels, white wine, whipping cream, tarragon

Taken from www.food.com/recipe/pasta-shells-with-corn-and-bacon-107246 (may not work)