Wednesday, August 19, 2009

Shrimp sort-of-carbonara

This is a somewhat lighter take on a carbonara-type pasta; I subbed Canadian bacon for regular bacon, stock for cream, and used zucchini instead of some of the pasta. It turned out to be SO yummy... the dog was disappointed because the plates came into the kitchen pre-licked. (No company was present.) Also, as I'm writing this out, it sounds complicated but actually took only 15 minutes (25 including chopping/ prep time, with the caveat that I already had stock made and frozen)

1/2 lb. shrimp, shelled
1 zucchini, sliced or julienned
1/4 lb. pasta (I used fettuccine)
1/3 c. stock (I had chicken in the freezer, so that's what I used-- shrimp would be better...if you shell the shrimp ahead of time and simmer them in a really small pot with the the ends of the onion you're already using, you conveniently have all the ingredients, and you were just going to throw them away)
1 small onion or a couple of shallots, diced
kernels from 1 ear of corn
3 slices Canadian bacon (yes, real bacon would be good, too), julienned (cut into small sticks-- can you julienne meat? Somehow, you only hear about carrots)
splash of cream
1/4 c. grated Parmesan cheese
Olive oil for pan

1. Chop up everything; boil water for pasta; dump in pasta now

2. In large, heavy pan, saute Canadian bacon, 1/2 the diced onion, and the corn kernels until onion starts to go translucent and bacon browns a bit. Remove bacon-corn mixture to a bowl.

3. In the same pan, saute the zucchini and the rest of the onion until zucchini starts to turn brown. Remove to bowl.

4. Deglaze saute pan with your stock; drain pasta. Pour the stock (now with yummy brown bits from the pan) into a saucepan; put over low heat. (I used the same one I used to cook my pasta-- just left the pasta in the colander.) Stir in the parmesan cheese and the bacon-corn mixture; cheese will melt. Stir in cream; toss pasta and zucchini in sauce.

5. Saute the shrimp; this only takes a couple of minutes, so nothing will get cold.

No comments:

Post a Comment