Recipe: Bacon, Chorizo and Shrimp Spaghetti
Pasta can often be labelled as more of a comfort food. There’s nothing wrong with having penne drowned in alfredo sauce, or a having a big helping of spaghetti and meatballs baked with mozzarella on top, but there’s no reason pasta can’t be a little lighter. I mean sure, this dish does have a bit of bacon and sausage in it, but the combination of white wine, basil and lemon juice make a plate of this just as enjoyable outside on a patio as it would be inside on a less-than-favourable day.
Try it for yourself and see!
What you’ll need…
1 tablespoon canola oil
2 strips bacon (thinly sliced)
1 Italian chorizo sausage (thinly sliced)
2 shallots (finely diced)
1 tablespoon unsalted butter
1/2 cup white wine
12 large shrimp (thawed and peeled)
5 cups cooked spaghetti
1/2 cup fresh basil leaves (loosely torn)
1/4 cup freshly grated parmesan cheese
1 splash lemon juice
salt and pepper (to taste)
Heat canola oil in a large pan on medium-high heat. Place bacon and sausage in pan and cook until very crispy, about 5-6 minutes. Transfer to a paper towel to absorb excess grease.
Add a splash of wine or water to the pan to deglaze and then add shallots. Cook for 5 minutes, stirring often. Add butter and once melted and bubbly, add in wine and let cook until liquid has reduced by half.
Place shrimp, pasta, basil and parmesan in the pan and toss several times to combine. Let cook for a few minutes to allow cheese to help thicken the liquid and coat the pasta.
Finish with lemon juice and a good seasoning of salt and pepper. Transfer to a large bowl or platter and serve immediately!
Total cook time…20 minutes