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    Garlic & Wine Shrimp with Pasta

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    I had a pound of shrimp that needed to be used the other day, and I couldn't decide just exactly what I wanted to do with it... this recipe combines things from several recipes, so I didn't have to choose! It's sort of like scampi, sort of like carbonara, and ALL good!

    List of Ingredients

    1 lb of peeled cooked shrimp, tails removed
    5 strips of bacon, diced small
    2 cloves of garlic, or 2 tsp of pre-chopped garlic
    6 sun dried tomatoes (oil cured), sliced into thin strips
    1 cup of cherry or grape tomatoes
    1/2 cup of white wine (can sub chicken broth)
    1 T grated lemon zest
    generous freshly ground black pepper
    1/4 to 1/2 cup freshly grated Asiago cheese (can sub Parm or Romano), DO NOT USE THE CANNED STUFF
    1/4 cup chopped chives (can sub green onions/scallions)
    1 1/2 cups of dry bowtie pasta (about 8 oz, and you can sub whatever pasta you like here)


    One note about this recipe - you want to have everything ready to go when you start cooking; everything chopped, diced, grated and ready to go. This recipe moves along fast and doesn't take long to cook!

    Begin by cooking the pasta according to package directions. Make sure to cook only until al dente (do not overcook).


    In a large saute pan, cook the bacon over medium heat until brown and crisp. Remove the bacon and set aside on a paper towel to drain, reserving the bacon drippings in the pan.

    Put the pan back over medium heat. If using fresh garlic, grate it into the pan using a microplane, or add the pre-chopped garlic if using. Cook for just a minute, you don't want this to burn. Stir in the sun dried tomatoes, lemon zest, pepper, and the shrimp. Toss and stir for just a couple minutes, til the shrimp are heated through. Add the wine or the chicken broth and the cherry tomatoes, cook just til it comes to a simmer and the tomatoes start to pop.

    If you've timed things right, the pasta will be done at this point. Using a large slotted spoon or a spider, scoop the pasta directly out of the boiling water and into the pan with the shrimp (don't dump out that pasta water yet!), giving everything a good stir to combine. If the mixture looks a little dry, add a couple ladles of the hot pasta water to loosen things up.

    Toss in the chives and the grated cheese, again stirring to combine. The cheese will melt with the liquid and make a somewhat creamy sauce. Add in the reserved crispy bacon at the very end.

    Serve hot with good bread to mop up the sauce!

    Additional notes: If you're growing herbs, you can add some fresh basil or parsley to this recipe, whatever is your favorite and suits your taste. You can also add a pinch or six of crushed red pepper flakes if you like things spicy. If you like more veggies, feel free to add whatever kind you like (I think zucchini or julienned carrots would be really nice). Lastly, if you just have something against shrimp, I suppose you could do this with chicken, but really, try the shrimp!




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