Shrimp Penne Extraordinaire
Richmond Times-Dispatch Oct 1, 2006
Makes 4 servings. Start to finish: 20 minutes
8 ounces penne or other short pasta
3 slices bacon
8 ounces already cooked and peeled shrimp
1 large onion (for about 1 cup chopped)
¼ cup white wine or apple juice
2 teaspoons bottled minced garlic
1/4 teaspoon dried Italian seasoning
2 tablespoons parsley leaves, optional garnish
1 cup half-and-half (see Cook's notes)
¼ cup grated or shredded Parmesan cheese, or more to taste
Place the pasta in boiling water and cook it according to the package directions, about 9 minutes.
While the pasta cooks, fry the bacon over medium-low heat in a 12-inch skillet until crisp, about 3 to 5 minutes. Turn the slices as necessary for even browning. Meanwhile, if the shrimp have tails, remove and discard them. Set aside. Peel and coarsely chop the onion, and set aside. When the bacon is done, place the slices on a plate lined with paper towels. Drain fat from pan.
Add the wine to the skillet along with the chopped onion, garlic and Italian seasoning. Stir to loosen the brown bits from the bottom of the skillet. Raise the heat to medium and cook, stirring from time to time, until the onion is tender, about 2 to 3 minutes. Meanwhile, crumble the bacon into bits, using a knife if necessary. Set aside. If using the parsley, mince it finely.
Add the shrimp and half-and-half to the skillet. Stir well and cook just to warm through, about 1 minute. Do not boil. Remove the skillet from the heat.
When the pasta is done, drain it into a colander and shake to remove as much water as possible. Return the pasta to the cooking pot (removed from the heat). Pour the shrimp mixture into the pot with the pasta. Add the bacon bits, and stir well. Serve at once, garnishing each plate with 1 tablespoon Parmesan cheese (or more to taste) and a little chopped parsley, if desired
Richmond Times-Dispatch Oct 1, 2006
Makes 4 servings. Start to finish: 20 minutes
8 ounces penne or other short pasta
3 slices bacon
8 ounces already cooked and peeled shrimp
1 large onion (for about 1 cup chopped)
¼ cup white wine or apple juice
2 teaspoons bottled minced garlic
1/4 teaspoon dried Italian seasoning
2 tablespoons parsley leaves, optional garnish
1 cup half-and-half (see Cook's notes)
¼ cup grated or shredded Parmesan cheese, or more to taste
Place the pasta in boiling water and cook it according to the package directions, about 9 minutes.
While the pasta cooks, fry the bacon over medium-low heat in a 12-inch skillet until crisp, about 3 to 5 minutes. Turn the slices as necessary for even browning. Meanwhile, if the shrimp have tails, remove and discard them. Set aside. Peel and coarsely chop the onion, and set aside. When the bacon is done, place the slices on a plate lined with paper towels. Drain fat from pan.
Add the wine to the skillet along with the chopped onion, garlic and Italian seasoning. Stir to loosen the brown bits from the bottom of the skillet. Raise the heat to medium and cook, stirring from time to time, until the onion is tender, about 2 to 3 minutes. Meanwhile, crumble the bacon into bits, using a knife if necessary. Set aside. If using the parsley, mince it finely.
Add the shrimp and half-and-half to the skillet. Stir well and cook just to warm through, about 1 minute. Do not boil. Remove the skillet from the heat.
When the pasta is done, drain it into a colander and shake to remove as much water as possible. Return the pasta to the cooking pot (removed from the heat). Pour the shrimp mixture into the pot with the pasta. Add the bacon bits, and stir well. Serve at once, garnishing each plate with 1 tablespoon Parmesan cheese (or more to taste) and a little chopped parsley, if desired