Tuesday, January 19, 2016

Linguine with Shrimp and Bacon in Red Wine Cream Sauce

     We love our pasta. If I made pasta every night, The Wife would be the happiest woman in the world. She'd also weigh 400 pounds and hold me responsible. Anyways, we love pasta. And shrimp. And bacon. I figured I'd combine them all into a new pasta dish. The addition of red wine was, in my humble opinion, a great idea. We used a red table wine and it gave the sauce a really good flavor. If liquor is not an option for your cooking, just use an equal amount of stock. Give it a try and let me know what you think! Unless you don't like it, in which case leave me the hell alone. As always, notes are in blue.

Linguine with Shrimp and Bacon
in Red Wine Cream Sauce

  • 1/2 pound bacon, diced
  • 1 pound shrimp
  • 1/2 large red onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 3/4 cup heavy cream
  • 1/2 cup red wine
  • 1/4 cup stock (you can use the water from cooking the shrimp)
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • black pepper to taste
  1. In a pan, cook the bacon until starting to crisp. Drain, saving 1 tablespoon of the bacon drippings. Remove bacon to a paper towel.
  2. In a medium pot, boil the shrimp for a few minutes, until pink. Peel and remove tails. Put shrimp aside to drain. (Leave the tails in the peelings in the water to boil. That will serve as your stock)
  3. In the pan with the grease, set heat to medium high. Add onion and garlic and sautee for 5-7 minutes. Do not let the garlic brown too much. 
  4. Stir in the stock and the tomato paste. Bring to a simmer. Add the wine and simmer, stirring until the tomato paste is totally incorporated. 
  5. Lower heat and add cream, and Parmesan. Stir until cheese is incorporated. (If you think the sauce is too thick, cut it with a little more stock)
  6. Cook pasta until al dente. Drain and return to pot. Pour sauce in over pasta. Toss with chopped parsley and black pepper. 
Good Times!

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