Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, October 14, 2015

Shrimp and Bacon Pasta with Sherry-Cream Sauce

A bowl of rich, creamy pasta on a cool autumn evening makes a very inviting dinner table. It’s easy too—everything cooks in one pan (except the pasta) in less than 20 minutes.

I like using half-and-half instead of heavy cream simply because it’s a little lighter—and when you’re including butter and cheese, anything to lighten it up is good!

Serves 4

  • 8 oz thin spaghetti
  • 3 thin bacon slices
  • 2 tbsp unsalted butter, divided
  • 2 garlic cloves, finely chopped
  • 1 lb large shrimp, peeled and deveined (26-30 count)
  • sea salt
  • freshly ground black pepper
  • 1/4 cup dry sherry
  • 1-1/2 cups half-and-half
  • 1/2 cup sweet peas (thawed, if frozen)
  • 1/2 cup finely grated Parmesan cheese
  • chopped flat-leaf parsley, for garnish 
  1. Cook the pasta in a large pot of boiling, salted water until al dente, 6-7 minutes. Drain.
  2. Heat a large, deep skillet over medium heat and cook the bacon until just cooked through but not crisp, 5-6 minutes, depending on thickness. Drain on paper towels and chop or tear into small pieces.
  3. Remove all but 1 tablespoon of fat from the pan and add 1 tablespoon butter, swirling to melt. Add the garlic and cook, stirring frequently, 1 minute.
  4. Add the shrimp and season with salt and pepper. Cook, stirring frequently, until beginning to turn pink, 1-2 minutes.
  5. Increase the heat to medium-high and add the sherry. Cook until slightly reduced, 3-4 minutes. Add the half-and-half and bring to a simmer. Cook 5 minutes.
  6. Reduce the heat to low and stir in the peas, cheese, remaining 1 tablespoon butter, and cooked bacon. Check for seasoning, adding salt and pepper as desired. Cook 2 minutes.
  7. Add the drained pasta to the pan and stir well to combine with the sauce. 
Bacon Beginning to Cook 
Cooked Bacon
Garlic in Butter Mixture
Shrimp Added 
Cooked Shrimp 
Sherry Added 
Half-and-Half Added 
Remaining Ingredients Stirred In
Divide the pasta and sauce among 4 shallow bowls and serve right away.

Shrimp and Bacon Pasta with Sherry-Cream Sauce

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