Monday, June 16, 2014

Shrimp Carbonara

Ah, another lovely farmers market visit in Salt Lake City. I managed to pick up some english peas for my carbonara. We've been using them at work for our spring menu and they are so delicious. They have a wonderful sweet flavor.



Shrimp Carbonara

1 lb fresh pasta dough, cooked
6 strips bacon, diced
3 cloves garlic, minced
1/2 lb shrimp
2 cups peas, blanched
1/2 cup heavy cream
2 eggs
1/2 cup parmesan
1/2 teaspoon pepper




  • In a pan over medium heat cook the bacon and garlic. Add the shrimp halfway in between and finish cooking until the bacon is browned and crispy and shrimp is pink. Transfer the mixture to a paper towel lined plate to drain the excess bacon grease.
  • Whisk together cream, eggs, parmesan and pepper.
  • Add the cream mixture, shrimp and bacon, peas and pasta to the pan cook over medium-low, tossing, 2 to 4 minutes or until a thick sauce forms around the pasta. 
  • If the pasta is not to be eaten right away, add a little bit of the pasta water to thin out the sauce.
 


Ashley