Skip to main content
SHERRY'S SHRIMP CARBONARA

I was looking at my pins on Pinterest this morning thinking of making Three Cheese Ziti because I haven't made it in awhile.  I started looking at other pasta recipes I had pinned and found some great looking Carbonara recipes.  I decided that I wanted to make that instead, but couldn't find the perfect recipe for me.  Some had cream, so didn't.  Some had wine, some didn't.  One had diced tomatoes (yum).  One was chicken, most were shrimp.  Some just had way too many ingredients and steps - I wanted simple with quality ingredients.

I decided I should just make up my own because nothing fit me just right.  So, that is what I did.  What is below is my own recipe, ideas gleaned from multiple recipes out there.  One thing I wanted to use was wine.  However, I forgot to add it while cooking-LOL! Thankfully, it's absolutely WONDERFUL without it!  Next time will still use the wine, though.  It could only make it better, right? Of course, liquor always make it better!  Jesse is more of a steak and potato kind of guy, so I made this just for me because every once in awhile, I want what I want!  He made himself a steak and I made some asparagus for him (will post that simple recipe next). He had to taste the Carbonara, of course, and was very impressed with it.  Told me that it was restaurant quality.  Couldn't ask for a better compliment!

Ingredients:

1 lb small raw shrimp (peeled, deveined & tails removed
1 small yellow onion, diced
¾ cup white wine
2 cloves of garlic, sliced
1 pint heavy cream
1 cup mushrooms, sliced
6 slices bacon (diced)
1 can diced tomatoes
1-2 cups Parmesan, Romano & Asiago Cheese (Kraft in a can)
1 lb linguine
4 eggs
Olive Oil
Parsley
Basil
Salt
Pepper
Garlic Salt

Instructions:

1. Cook pasta according to package directions.  Drain, rinse, sprinkle with olive oil and garlic salt, cover and set aside.

2. Cook bacon, in large skillet.



3. When nearly done, add thawed shrimp.



4. Cook until the shrimp have turned pick (turning once).  Season with salt, pepper and garlic salt.  Remove shrimp and bacon from pan and set aside.


5. Add olive oil to pan and sauté onion, garlic and mushrooms in remaining bacon grease for a couple of minutes.

6. Then add wine and cook it all down (I forgot this step).

7.  Add in can of diced tomatoes.


8. Separate egg yolks.  Add heavy cream, basil & parsley and whisk.

9. Add bacon and shrimp back into pan.


10. Reduce heat and add cream mixture to pan.  Be careful not to boil.


11. Add cheese to pan.  Keep cooking until sauce slightly thickens.


12. Toss noodles with the sauce and add salt and pepper to taste.


This is how it turned out:


Comments

Post a Comment

Popular posts from this blog

HAMBURGER GRAVY Being a gloomy Saturday, Jesse & I were too lazy to go out to the grocery store, so had to come up with a dinner with what we had on hand.  This is a favorite and is made often in our household.  So easy to make, but very tasty.  I never make this recipe the same way twice because I use whatever I have on hand.  The basics are ground beef, browned with onions and minced garlic.  Add some kind of liquid: beef broth, milk, cream of mushroom (with milk added), etc. Get it simmering and add a thickening agent.  This time we had no beef broth or bouillon, so used a brown gravy packet mixed with water and added a little chicken broth to that.  Also added some milk.  When you use just broth, it is a lighter gravy.  If you add milk and/or cream of mushroom, it is a little creamier.  You can even add a little sour cream and make it a little more like stroganoff.  Serve over egg noodles, rice, mashed potatoes, toast or ...
Post a Comment
Read more
FIRE CRACKERS I got the recipe from here:  http://www.food.com/recipe/fire-crackers-423316 1 lb unsalted saltine crackers (4 sleeves) 1 cup canola oil 1 (1 oz) package ranch dressing mix 2 tbsp crushed red pepper flakes 1/2 teaspoon garlic powder Line crackers on ends (like dominoes) in an air-tight container. In a small bowl, mix oil, dressing mix, peppers and garlic powder.  Stir until ingredients are well mixed.  Continue to stir to prevent the peppers from settling on the bottom of the bowl. Spoon mixture over crackers, like drizzling icing on a cake. Close lid tightly and flip the container over every 5 minutes for 20 minutes.  Lightly shake back and forth to make sure all the crackers are coated.  Store in a Ziploc bag.  Will keep for about a week. Pretty tasty!  Jaqi & Jesse like them too!
Post a Comment
Read more
<meta name="p:domain_verify" content="c339dc3c6b1f0a6733ee351d1b3ba2ec"/> SHERRY & JESSE'S KITCHEN Hello there! Jesse & have been married for 19 years and counting and have lived together for 22 years now.  We were 18 & 20 years old when we started out and learned a lot about life, love and other things along the way.  We have two kids - Jaqi, age 18 and JJ (Jesse Jr.), age 15. We live in central Minnesota, about an hours drive north of the Twin Cities.  We have a dog named Kirby (after the great Kirby Puckett).  We have a large extended family that lives close so lots of family coming around or us going to family functions. Since our first years together, we have loved cooking!  We have different styles, but after all these years, have learned to work well together in the kitchen.  We cook together a lot, but also work alone in the kitchen to make meals for the whole family. This blog is meant as a way to share the...
Post a Comment
Read more