Wednesday, February 9, 2011

Shrimp, Asparagus, & Bacon Rotelle

Shrimp, Asparagus & Bacon Rotelle

OBJ: TCW will be able to sauté up a dish that will make for a bread-worthy sauce


½ lb rotelle pasta (corkscrews)
1 TBS unsalted butter
1 TBS extra virgin olive oil
2 slices of bacon, diced
1 small shallot, diced
2 TBS diced onion
2 garlic cloves, minced
1 pint of cherry tomatoes, cut in ½
½ C dry white wine (I use pinot grigio, but use what you drink!)
2 C of asparagus cut on a diagonal into ½ inch pieces (I used one “bunch” of asparagus)
15-20 extra large shrimp, tail removed and deveined
¼ grated parmesan cheese
Salt and Pepper (S & P)

1.      Preheat your oven to 350 degrees to warm up your bread for later dunking!
2.      Cook pasta according to box directions, reserving 1 C of pasta water
3.      In a large sauté dish, heat the oil and butter over medium heat
4.      Add bacon, shallots, garlic, onion, and S & P, lower heat to medium low and sauté until bacon is light brown and onions are translucent (about 8 minutes)
5.      Add wine to pan and bring to boil, then lower heat to medium and let reduce, about 10 minutes. Stir up the bottom bits frequently during this time
6.       Add the tomatoes, ¼  C of pasta water, and asparagus, turn down heat to medium low to maintain simmer and cover sauté pan
7.      Keep covered for 15 minutes, stirring every 5 minutes or so
8.      Add shrimp and let cook for an additional 3 minutes or until cooked and pink
9.      Add pasta, ½ C of pasta water, and grated cheese to sauté dish, mix well, cover and bring to table.  Eat and dunk awayJ

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