Makes 4 servings
Note: It is advisable to prep all ingredients before use… this dish requires relatively precise timing between pasta and added ingredients
Ingredients
1 lb dried pasta (fettuccine or spaghetti)
2 Garlic cloves
1/2 med onion small diced
2 lemons zested and squeezed ( from my dad’s lemon tree)
1/4 c grated Parmesan
3/4 cup dry white wine
1/2 tspn chile pepper flakes
3 T butter
2 T olive oil
1 lb med shrimp, shelled, tail-on
1/2 cup cherry tomatoes (halved)
2 slices cooked bacon, chopped
1/4 cup chopped parsley
1/4 cup chopped basil (optional)
Salt and pepper
Directions
1. Heat water and 1/4 cu salt to boil and add pasta according to directions
2. After water comes to a boil heat butter and olive in a pan to 275f
3. Render chopped bacon, reserve 1 to 1/12 tablespoon bacon fat
4. Place bacon fat in the pan and add onions and chile pepper flakes
5. Cook onions gently until translucent then add garlic… cook garlic just to tender ( do not let garlic brown)
6. Add wine and reduce by half
7. Add lemon juice and zest
8. Pasta should be finished at this point (about 12 minutes). Reserve about a cup of pasta water and add to the dish as needed… adding pasta water will help thicken the sauce.
9. In a dish where cooking onions add shrimp, tomatoes, and pasta (with some pasta water) to dish and cover on medium heat for 3 minutes until shrimp are tender
10. Stir in chopped parsley and about 1/2 Parmesan note: also consider adding 1/4 cup chopped basil if desired)
11. Spoon or ladle into a bowl and serve with more Parmesan
Hitting a home run with this dish would include freshly baked bread or a fine Italian salad.
Dessert should be simple: like cheese and fruit or a small serving of vanilla ice cream with fruit
(Cherries, peaches, chopped nuts, chocolate shavings….)