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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:


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