Shrimp (Prawns) Persillade over Pasta
Total time: 25 minutes
Even people who do not like escargot can't resist dipping a bit of fresh baguette into the garlic parsley butter, or persillade, that's left in the little cups. Expanding on that wonderful taste we added shrimp, a few shallots and some Parmesan and served it over pasta.
- 12oz (360gr) shrimp (prawns), cleaned
- 2 slices bacon
- 4 - 5 large cloves garlic
- 2 medium shallots
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs white wine
- 4 - 5 tbs fresh snipped parsley substitute 4 tbs dried
- 1/2 cup (2oz, 60gr) freshly grated Parmesan
- 1 1/4 cups (4.2oz, 125gr) pasta - penne, rigatoni
- Cook pasta according to package directions.
- Clean shrimp if they need it.
- Mince garlic and finely chop shallots.
- Grate Parmesan.
- Snip parsley.
- Sauté bacon in a large nonstick skillet over medium heat until crisp. Remove and set aside (don't eat).
- Drain off fat. Add butter and oil to skillet, heat. The oil helps to keep the butter from browning.
- Add shallots and garlic and sauté over low heat, stirring occasionally, about 10 minutes. We don't want them to brown, just to cook slowly.
- Add the parsley and continue to cook slowly another 5 minutes.
- Turn the heat up and add the shrimp, cooking until shrimp start to curl and turn opaque.
- Reduce heat and add white wine, bring to a simmer.
- Crumble bacon and add to pan. Stir to combine.
- Pour over hot pasta, add Parmesan and toss to coat. Serve.