Last Friday night we splurged and went out to dinner at McGrath’s. We both decided on the same thing which was a Shrimp Carbonara. By the time Sunday came, it was just a memory. We had eaten at the branch’s Linger Longer which was sparse. So when evening came, we both wanted something, but nothing too heavy. With the memory of our Friday night dinner, Mom went looking on line for something similar. The following is a combination of that meal and a quick fix for dinner.
Ingredients:
- · 1 medium onion, diced
- · ½ C. sliced mushrooms
- · 8 oz. Fettuccine or other pasta of choice
- · 4 slices cooked bacon, finely diced
- · 1 C. frozen peas
- · ½ to 1 lb. frozen raw shrimp, peeled
- · ½ C. parmesan cheese
- · ½ C. half and half cream
- · Garlic salt to taste
- · Black pepper to taste
Directions:
Prepare pasta according to directions; add frozen peas the last five minutes of cooking. In separate frying pan add 2 tbs. oil, cook onions until tender adding mushrooms and bacon midway through cooking time. Add shrimp to frying pan with onions and mushrooms cooking shrimp until they turn pink. When pasta and peas are done, drain reserving one cup of hot liquid. Stir in half and half and parmesan cheese into hot pasta. If sauce appears to be too thick, gradually add reserved liquid until desired consistency. Stir in cooked onion, mushroom and shrimp and season as desired. (We think McGrath’s had sun-dried tomato in their sauce since it was pink, but we added the mushrooms and onions.)
