i watched ratatouille last night & felt like cooking so....
2lbs 51-60 count shrimp(well washed 3 times & drained
1 lb debi's buckboard bacon
sautee 1 lb bacon(sliced into 1" cubes) w/ scallions, mashed smoked garlic, & mushrooms w/ evoo & splash of beer or white wine until the veggies are opaque
add shrimp & sautee until shrimp is pink or opaque.(keep all this covered & hot or warm)
remove everything but the sauce- add 2 splashes beer or wine & heavy cream (or milk) & lemon zest or lime juice bring to a boil & drop to a simmer... & reduce by 1/2.
(pesto mix)- 6-8 leaves fresh basil,a dash of evoo,2 tbsp of pine nuts,1/2 cup grated romano & 1/2 cup grated parmesian cheeses-food process well & add(or just use the jar stuff & add the cheese)
mix all this while draining the linguini
(boil the linguini w/ 1/2 tbsp salt or evoo & 1 bay leaf)
mix all together over hot pasta & serve w/ garlic bread.
2lbs 51-60 count shrimp(well washed 3 times & drained
1 lb debi's buckboard bacon
sautee 1 lb bacon(sliced into 1" cubes) w/ scallions, mashed smoked garlic, & mushrooms w/ evoo & splash of beer or white wine until the veggies are opaque
add shrimp & sautee until shrimp is pink or opaque.(keep all this covered & hot or warm)
remove everything but the sauce- add 2 splashes beer or wine & heavy cream (or milk) & lemon zest or lime juice bring to a boil & drop to a simmer... & reduce by 1/2.
(pesto mix)- 6-8 leaves fresh basil,a dash of evoo,2 tbsp of pine nuts,1/2 cup grated romano & 1/2 cup grated parmesian cheeses-food process well & add(or just use the jar stuff & add the cheese)
mix all this while draining the linguini
(boil the linguini w/ 1/2 tbsp salt or evoo & 1 bay leaf)
mix all together over hot pasta & serve w/ garlic bread.
