by Chef Vaughn
- 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
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.
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.
Drain pasta and put in frying pan from Step 2 . Add ¾ cup poaching liquid (saved from Step 1) or white wine, if desired.
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)