Bacon Shrimp Inferno

This is a hearty, spicy pasta dish starring crispy bacon and shrimp.  The sauce is somewhat of a roux with flour and butter but you could skip this step if you are gluten free or want to lighten it up.  Similarly, cut down the sriracha and red pepper and increase the tomato paste if you don’t like spicy stuff.  The title is courtesy of my fiancé, a big fan of this recipe.  IMG_5581

What to buy:

  • 2 pounds shrimp, peeled
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon srircha
  • 4 strips of bacon, cooked
  • 1 teaspoon crushed red pepper
  • 1 cup chicken stock
  • 2 cups white wine
  • 2 tablespoons butter
  • 1/4 cup flour
  • salt and pepper
  • 1 yellow onion, chopped
  • angel hair pasta, cooked
  • 1/2 cup Parmesan, grated

 

Bacon Shrimp Inferno: (serves 2)

What to do:

  • add 1 tablespoon olive oil to a large skillet on medium heat
  • add onions, one cup of wine, chicken stock, sriracha, garlic and red pepper flakes to skillet
  • cut heat to low as soon as the onions begin to soften and allow mixture to reduce to half in volume
  • add butter, tomato paste and flour, whisking until combined and velvety, add remaining cup of wine and bacon pieces
  • increase heat to medium and add in the shrimp, tossing to coat and cook until they are pink – about 4-5 minutes depending on how large they are
  • serve over warm pasta with Parmesan on top

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