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Shrimp & Bacon with Linguini

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Margi Cintrano View Drop Down
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    Posted: 17 Sepeptember 2012 at 07:14
Shrimp & Bacon on bed of Linguini
 
*** Linguini translates to small tongues in English.  
 
 
SHRIMP & BACON ON BED OF LINGUINI ...
 
For 3 or 4:
 
2 kilos of medium sized shrimp
100 grams of room temperature butter
6 small shallots finely minced
1 stalk of celery diced finely
1 bay leaf
2 swigs of thyme or using the dry, a generous pinch
4 cloves of garlic minced
2 slices of bacon per person sliced as in photo for adorning (sautéed separately & drained)   
100 grams of white mushrooms sliced in half
Italian dry white wine - 3 shot glasses
500 grams of Linguini or Tagliatelli
250 Ml. cream
4 tblsps. fresh chopped parsley
 
1) firstly, melt 80 grams of room temperature butter in a saucepan
2) sauté the shallots peeled and minced on simmer for 5 mins. until tender
3) Now, add the diced celery, thyme, bay leaf, parsley and the garlic minced very finely and the mushrooms and then, the white wine, boiling for 5 mins. to burn off alcohol. Stir consistently yet gently not to break the mushrooms.
4) The next step is to add the shrimp and bring to a boil covered for about 4 to 5 mins. until they are coral rose in color and opaque
5) take out the shrimp with slotted spoon from the sauce pan and keep warm
6) Now boil the sauce for 10 mins. covered
7) Sauté the bacon until golden yet not too crisp, in a separate small skillet and drain off the bacon fat
8) In a large pot, boil the linguini in salted water until tender yet firm and strain ( bed of dish) 
9) with the balance of the butter, melt in a small sauce pan and gradually add 1 tblsp of flour stirring until you obtain a cohesive mixture, and then, add this to the wine cream sauce and let combine on simmer for 5 mins. stirring a bit
10) place the shrimp in this, and season with salt and add freshly ground blk, rose and green pepper, and stir for 30 seconds and it is ready.
 
*** Serve with bacon rectangles on top and hot oven crusty bread, and a glass of white Italian wine or Prosecco.
 
Enjoy. 
Marge.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 17 Sepeptember 2012 at 10:47
That looks excellent, Margi -
 
I make a similar "easy" version all the time with pre-made 4-cheese sauce, but it never occurred to me to add bacon, which makes ANYTHING better ~
 
i definitely will try!Clap
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 Sepeptember 2012 at 01:37
Tas, Ciao,
 
This is a chow down dish. Your´s sounds good too. Bacon or Pancetta provide the contrasting flavors and aromas to the cream sauce, or in your case, 4 cheese sauce.
 
Thanks for your feedback.
 
Enjoy,
Marge.  
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