Recipe of Award-winning Shrimp and bacon linguine in sour cream sauce
Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Shrimp and bacon linguine in sour cream sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Shrimp and bacon linguine in sour cream sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shrimp and bacon linguine in sour cream sauce estimated approx 15 minutes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Shrimp and bacon linguine in sour cream sauce using 8 ingredients and 3 steps. Here is how you cook that.
About a week ago I made a bacon and shrimp pasta with creamy pesto. Not surprisingly, it went over well. I didn't realize just how well, though, until this evening, when my wife pulled out even more shrimp and another package of bacon and asked for an encore. I don't really like repeating myself, at least not so soon, so I told her I wouldn't be making the exact same dish, but I'd try to make something equally delicious. For inspiration, I looked to my favourite flavour of potato chip (seriously). Weird origin aside, I think I succeeded.
Ingredients and spices that need to be Make ready to make Shrimp and bacon linguine in sour cream sauce:
- 2 dozen shrimp (31-40 size), peeled and deveined
- 6 cloves garlic, finely sliced
- 1 shallot, finely sliced
- 6 slices smoky bacon
- 400 g dried linguine
- 2/3 cup full fat sour cream
- 1 tbsp cold butter
- Fresh chives, finely chopped for garnish
Steps to make Shrimp and bacon linguine in sour cream sauce
- Add the shrimp, garlic, and shallot to a mixing bowl. Pour in a few tbsp extra virgin olive oil and season with a good pinch of salt and several grinds of black pepper. Toss to coat and leave to marinate while you move on to step 2.
- Put a large pot of salted water on high heat. Separately, lay the bacon slices in a large pan and put it on medium-high heat. Once the bacon starts to crisp, drop the pasta into the pot. If you time it perfectly, the pasta will be about two-thirds cooked by the time you remove the bacon to a paper-towel lined plate to drain. Remove all but 1 or 2 tbsp grease from the bacon pan.
- When the noodles are about 3 minutes from done, pour the shrimp and all the marinade into the bacon pan. Let fry until the shrimp are just pink, about 2 minutes. Stir in the sour cream. This should stop the shrimp from cooking further. Drag the cooked noodles into the pan and toss. Thin out the sauce as necessary with the pasta cooking water. Add the butter and crumble in the bacon. Toss again to combine. Serve immediately, with a sprinkle of chopped chives as garnish.
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