Bacon Shrimp Penne With Red Wine Cream Sauce
- 1 lb med-large shrimp, peeled, deveined and patted dry
- 8 oz bacon, chopped
- 1/2 box Penne Pasta
- 1 medium onion, sliced
- 1 tbsp garlic, grated
- 1/2 cup dry red wine
- 1 cup light cream
- 1/2 tsp dried rosemary
- to taste, salt and pepper
- sprinkle parmesan,, optional
- 1 tbsp flour
- On high heat, bring well-seasoned water up to a boil, and cook pasta till just under al dente.
- While working on your pasta, heat a large skillet over medium-high heat. When skillet is hot, add in the chopped bacon and cook till crispy.
- Add in the onions, garlic, and rosemary. Cook till onions are translucent and spices are fragrant. Add shrimp and cook till just barely under cooked. Sprinkle in the flour cook for 1 minute and remove everything from the pan.
- Pour in your choice of dry red wine, and reduce down till it coats the back of a spoon. This cooks out the alcohol. Once your wine has reduced, slowly pour in the cream and whisk vigorously until combined. Re-add the shrimp mixture and cook till sauce is just thickened. Add in the pasta and mix together. Season with salt and pepper to taste.
- Plate, optional sprinkle of parmesan, serve and enjoy.
- If using unpeeled shrimp, save the peels and make a shrimp stock for future use. You could either can the stock or freeze the stock, based on your comfort ability on either method.
- Instead of flour, you could also choose to use what's known as a slurry, which is a combination of equal parts cold water and cornstarch. This is a good option for people who are allergic to gluten and can be simpler than a roux. I normally use this method.
- You can use fresh herbs instead of dried. To use fresh, use at least double the amount you use for dried. So with this recipe, you would need at least 1 tsp of rosemary.
(Personally, I would have used fresh myself if I had them on hand; however, they are very expensive, and you only get a little bit. Right now, I do not have the money for that, so I'm waiting on my garden.)
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