Shrimp and Bacon Linguine

Shrimp and Bacon Linguine

I recently got a copy of The Flavor Bible. I figured it would help me find new flavor combinations that I had not previously thought of. And boy was I right. My latest flavor combo, which for some strange reason I had yet to try, is shrimp and bacon. I’m not quite sure why I had never tried it before but man oh man is it delicious. Take this pasta for instance with shrimp, bacon and onions trust me when I tell you you won’t be able to get enough.

I don’t normally recommend things on this blog, but I really am a fan of this book. Its not new, its been out for a while but I just bought myself a copy. It’s not your typical cookbook as there are no recipes in it. Instead it has hundreds of ingredients and tells you what flavors go best with each ingredient. I’ve learned so much from it already and I’ve only had it a week or two. For this reason, I’m also going to give away a copy. All you have to do is leave a comment telling me your favorite flavor combination. Sweet, salty, sour. Whatever. I’m curious. My personal favorite: garlic and onions. I’ll pick a winner at random.

Now on to the recipe.

Serves 4 – 6

You will need:

• 1 pound dry linguine
• 8 slices bacon, diced
• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1 pound (51-60 count) prawns, peeled and deviened
• 1/4 cup chopped parsley
• kosher salt

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile cook bacon in a skillet over medium heat. Once browned, transfer to a paper towel lined plate. Reserve 1 tablespoon bacon drippings.
3. In the same pan you cooked the bacon in combine reserved bacon drippings and olive oil. Add onions and garlic. Cook 5 minutes or until softened. Pour in white wine, cook 1 minute. Add in prawns cook until opaque and cooked through, about 3 – 4 minutes.
4. By this time your pasta should be cooked. Add cooked pasta, bacon and chopped parsley to shrimp. Toss to combine. Season to taste with salt if needed.
5. Serve hot.