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.

 Ingredients:

• 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

 Instructions:

• 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.