“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!
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.
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.
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