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Shrimp Linguine Carbonara (04.10.15)

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Posted at 12:14 PM, Apr 10, 2015
and last updated 2015-04-10 14:14:27-04

by Chef Vaughn

Ingredients:

  • 1/2 lb. linguine pasta
  • 4 oz. bacon
  • 1/2 lb. medium shrimp, raw
  • 1/4 red onion, julienne
  • 2 cloves garlic, chopped
  • 1/4 cup heavy cream
  • 1/2 cup Parmesan, grated
  • 3 T butter, soft
  • 1/4 cup cooked peas

STEP 1
Bring to boil large pot of salted water. Add ½ lb. of linguine pasta. Cook until al dente. Save 3/4 cup of water.
Cut 4 slices (4 oz.) of bacon into 1/2″ pieces. Sauté.

STEP 2
Remove bacon and ½ of bacon grease.
Sauté ½ lb. of medium (no tail, no vein) shrimp and ¼ red onion, julienne, and garlic, in leftover bacon grease.
Set aside shrimp and onion mixture in separate bowl.

STEP 3
Drain pasta and put in frying pan from Step 2 . Add ¾ cup poaching liquid (saved from Step 1) or white wine, if desired.
Add:
¼ cup heavy cream
½ cup grated parmesan
3 T. soft butter

Stir until pasta is coated

Add pasta, shrimp, and onions to the frying pan
Finish with fresh parmesan and cooked peas

Salt and Pepper to taste (not too much salt—pasta was boiled in salt water)