25 Sep Shrimp And Bacon Pasta
500g Pasta (Spaghetti, Tagliatelle and Fettuccine are ideal)
1 Tablespoon Olive Oil
2 Tablespoons Butter
2½ Tablespoons Cajun Seasoning
4-20 Pieces Peeled and Deveined Large Shrimp
200g Porkoyum Bacon
150ml Heavy/Double Cream
1/2 Cup Chicken Stock
1 Small Chopped Onion
1 Chopped Green Pepper
3 Cloves Garlic, minced
1.5 Tablespoons Red pepper flakes
1 Knorr Chicken Cube
1/3 Teaspoon Salt
Cook the Spaghetti/Pasta with 1/2 Teaspoon salt until tender, leave to drain in a colander…
Place a non stick coated pan on medium heat, when it gets hot, add Olive Oil, then the Bacon. Fry till it’s done, then take the Bacon out and set aside…
Place the pan back on medium heat, add half of the Butter to the juice from the bacon.
When it’s melted, add half of the Cajun seasoning and mix the spice with the Butter
Then add the shrimp. Cook until the shrimp turn pink. Do NOT overcook or you’ll end up
with rubbery shrimp. Take the shrimp out and set aside…
Add the rest of the Butter and leave till it’s melted, then add in diced Onions.
Cook for 3-5 minutes, until the onion is translucent. Add in the Chopped green pepper, then add minced Garlic, the rest of the Cajun seasoning, Knorr Chicken Cube and Red
Pepper Flakes …
When they’re all combined and mixed well, pour in Chicken Stock…
Then the Double/Heavy Cream, stir and combine, cook for about 3-5 minutes…
When the sauce has thickened a bit, add the cooked Shrimp and Bacon back into the pan…
Then add the cooked Pasta. Mix until well combined.
Switch the heat off and leave to simmer for 2 minutes. Your Shrimp and Bacon Pasta is ready!
From Sisi Jemimah