Shrimp Lardons on Fettuccini
"Lardons" is the French variety of bacon or pancetta. It gives a nice rich flavor to this Mediterranean shrimp dish.
Servings: 4 people
Ingredients
- 1/4 lb Lardons (bacon or pancetta)
- 1+ tbsp Olive oil (if needed)
- 1 Medium onion, chopped
- 1 Bell pepper, chopped
- 4 Garlic cloves, minced
- 4-6 Cayenne peppers, minced
- 1 13 oz Can diced tomatoes
- 1 tsp Thyme
- 1 1/2 tbsp Pine nuts, toasted (if possible)
- 3/4 lb Shrimp, (fresh or frozen and thawed)
- 1/2 lb Pasta
Instructions
- Chop the onions and peppers. Mince the garlic and cayennes.
- Sauté the lardons in a large skillet until fat is rendered.
- Add garlic, onions and cayennes (add some olive oil if there is not enough fat rendered) and sauté until translucent.
- Add the green peppers and thyme and continue to sauté for 5 minutes, until pepper is slightly cooked.
- Stir in the can of dice tomatoes and bring to a simmer. Add the shrimp and continue to cook until shrimp starts to turn pink.
- Add pine nuts. If you have the time to toast them, all the better. We were underway with a 6:00 ARC "call-in" deadline so we rushed through that part of it.
- Meanwhile, start boiling water for your pasta. Boil the pasta until al dente.
- Serve the shrimp sauce on a bed of pasta in each bowl.
Notes
