Saturday, May 12, 2018

Cousin Carolyn, PGA Jr. Golf and Shrimp Pasta Bacon Recipe

After a fun day with cousin Carolyn, breakfast with all four of us at Metro Diner (used gift cards that AA gifted to me!) shopping at BJ's then a trip to Pat's Nursery to check out citrus trees for Carolyn's yard. I was a bit tired, did some decluttering around the house and then did a mini-panic about dinner (AA and Ford were at an Eagle Harbor PGA Jr. Golf Match, which AA's team won). I found a recipe that needed only a few items I didn't already have; had to brave the Winn-Dixie while JEA had several power outages that made us all wait for the cashier register/computer system reboot several times! Still a great day, catching up on "The Players" TPC golf round 3; so excited that we are going tomorrow, Sunday - Mother's Day!

This is a new delicious favorite recipe. I was in a hurry, wanted something simple, and of course, our family loves pasta, bacon, shrimp and cheese. So this fits perfectly! Easy too. Can be on the table in 30 minutes if you use already peeled/deveined shrimp (I used frozen, defrosted and butterflied in half).

Bacon Shrimp Pasta
Serves 4. Cook/Prep time 30 minutes.
Made 05/12/18 Delicious!
Notes: Chop garlic, tomatoes, spinach, shred hard parmesan cheese, cook bacon)

6 slices bacon, chopped
1 lb. medium shrimp, peeled and deveined
kosher salt, freshly ground black pepper
1 tsp. crushed red pepper flakes
2 c. chopped fresh tomatoes
3 c. baby spinach (rip into halves)
3 cloves garlic, minced
1 c. heavy cream or half-and-half
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan, plus more for garnish
12 oz. cooked angel hair

Sliced fresh basil, for garnish (I have plenty growing, never have to buy any!)

1.            In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate. Break into bits.
2.            Cook angel hair pasta according to package directions and drain (dry pasta about 4 minutes).
3.            Add shrimp to skillet (with 1 TBS bacon grease) and season with salt, pepper, garlic and red pepper flakes. Cook until pink, 2 minutes per side.
4.            Add tomatoes and baby spinach and toss until wilted, 1 minute. (created some water, I drained).
5.            Add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
6.            Garnish with basil and Parmesan and serve.

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