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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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20 lg. shrimp
8 slices bacon, cooked crisp and crumbled
8 oz. fettuccine or
12 oz. fresh fettuccine or
other ribbon pasta
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 tbsp. snipped fresh chives
1 cup half-and-half
1 egg, beaten
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Directions:
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Peel, devein and butterfly shrimp. Cook shrimp in sauté pan in small amout of butter set aside. Meanwhile, in a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Simmer uncovered, 8-12 minutes for dried pasta or 1-1/2 to 2 minutes for fresh, or until al dente, stirring occasionally. (Or, cook according to package directions.) Drain and keep warm.
In a medium saucepan combine the egg, half-and-half and butter. Cook and stir over medium heat until mixture just coats a metal spoon, about 3-4 minutes. Remove from heat. Immediately stir in the Parmesan cheese and chives. Pour egg mixture over hot pasta and and toss to coat pasta. Transfer to a warm serving dish. Top with cooked shrimp and bacon. Serve.
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