*** Recipes Tutorials ***
This was so simple to make and absolutely delicious! It tasted like something you would get in a great restaurant!
- 1 lb. uncooked shrimp (peeled and deveined!)
- 4 cloves garlic
- 1/4 cup white wine
- 3/4 cup chopped fresh basil
- 3/4 cup heavy cream
- 1 can diced tomatoes (juices included)
- 4 slices bacon
- 1 cup FRESHLY grated parmesan cheese
- 1/2 tsp. red pepper flakes
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- Boil a large pot of water (once boiling, add a handful of kosher salt to the pot. This will flavor the water which is our only real chance of flavoring the pasta itself).
- While the water is boiling chop the garlic and basil.
- In a large nonstick pan, cook the bacon over medium heat. Once cooked, move to a plate lined with paper towels to drain. DO NOT DRAIN THE BACON FAT!!!
- In the SAME pan WITH THE BACON FAT, sauté the garlic for about 30 seconds (any longer and the garlic will burn!).
- After 30 seconds or so, add the white wine to the pan and scrape the bottom of the pan and get all of those good, flavorfilled bacon bits (this is called deglazing. It brings up all of the flavors stuck at the bottom of the pan).
- Add the can of diced tomatoes and red pepper flakes to the pan.
- To the pan, add the heavy cream, salt, pepper and basil. Let cook on low until thickened (about 10 minutes). LET THE SAUCE THICKEN WHILE THE PASTA IS COOKING. IF YOU TIME IT RIGHT, THEY'LL BOTH BE READY AT THE SAME TIME!!!
- Once the sauce is thickened and the pasta is just about ready, add the uncooked shrimp to the pan (they'll cook quickly! 4 minutes TOPS!).
- Using a fine grater (a zester works great), grate the parmesan (spend the extra few dollars and get the authentic kind, like I used. It's worth it).
- Drain the pasta and add to the pan (reserve some pasta water to thin out the sauce if it's too thick). Toss in the parmesan and bacon and transfer a large serving bowl.
- Garnish with a little more basil and parmesan.
source : pearlsandpasta.blogspot.com