“Life is too short, lick the bowl.”
This recipe was inspired by a very similar one I found on Julia’s Album which I encourage you to visit. I’ve been told that only professional chefs can claim to have a ‘signature dish’ so I won’t declare this one as being mine … but I will say that it is probably the best Italian dish that I’ve ever cooked!
• 6 oz shrimp (70-90 count of small shrimp in 1 pound) , raw, shelled
• 4 oz sun-dried tomatoes in olive oil
• 3/8 teaspoon Hungarian sweet paprika
• 4 garlic cloves, minced
• 1 ¼ cups half and half
• 1 1/8 teaspoon dried basil
• ¼ teaspoon crushed red pepper
• 1 ¼ cups Parmesan cheese, freshly grated
• 6 oz spinach fettuccine or penne or your favorite pasta
• 2 oz (real) bacon pieces/bits (DO NOT use the artificial kind) Instructions:
1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
2. In a large skillet, sauté minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar – see note above) for 2 minutes until garlic is fragrant.
3. Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
4. Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil then reduce to a simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted. Remove the sauce from heat. Add bacon pieces. Add more salt, basil and more crushed red pepper if desired, to taste.
5. In the meantime, cook pasta according to package instructions. Drain. Add cooked pasta to the creamy mixture, add more salt, basil and more crushed red pepper if desired, to taste.