Sunday, May 31, 2015


serves 3-4

½ pound fettuccine noodles
2 chopped thick cut bacon
2 tablespoons unsalted butter
½ medium onion diced
1 medium tomato diced
2 teaspoons minced fresh garlic
¼ teaspoons red pepper flakes
2 tablespoons chopped fresh parsley
½ to 1 juice of one whole fresh lemon
½ cup chicken broth
1-pound jumbo shrimp (peeled and deveined)
salt and pepper to taste

Start by boiling pasta in a large pot, according to box instructions. Drain and set aside. Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes. Then remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (not more than 1-2 tablespoons). Add about 1 tablespoons of butter to the pan. Followed by onions, garlic, tomatoes and pepper flakes. Let it simmer for about for 2 minutes, stirring occasionally to prevent any burns. Pour in chicken stock, parsley and lemon juice. Stir until combined. Add shrimp and continue cooking the sauce for about 3-5 minutes or until the shrimp is bright red and begins to curl. Drain cooked pasta and add to the pan with bacon toss all of the ingredients together. Turn off heat and let pasta soak up some of the sauce. Serve warm and garnish with lemon wedge.

bacon recipe source: Immaculate Bites (@Africanbites), November 9, 2013

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