Ingredients
| 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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Instructions
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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