Spaghetti Carbonara with Shrimp and Grape Tomatoes

SpaghettiShrimpCarbonara

THIS is a new FAVORITE!!! I gotta say, this is one my hubby said “I WOULD ORDER THIS IN A RESTAURANT!!!”

This is an Italian Staple. I have seen so many different adaptations and recipes for this! I did my own adaptation of this recipe: http://www.food.com/recipe/jamie-olivers-pasta-carbonara-351138

I did change more than 3 things, so it’s MY recipe… but I can’t guarantee that noone else made my version because Carbonara is so popular! But… oh man… SO GOOD!

Warning***** I CANNOT tell you that this was under 500 calories… bacon fat was used… FYI. BUT IT WAS YUMMY!!! ūüėČ

Ingredients:

This is for 3 -4 (small) servings

1 Lg. handful THIN spaghetti pasta
1 egg
1 cup white wine (or if you prefer, chicken broth)
sea salt
fresh ground black pepper
4 slices smoked streaky bacon (I use antibiotic, nitrite and nitrate free), roughly sliced
1 cup fresh chopped mint and parsley
1/2 small container of grape tomatoes (about 20)
1/4 chopped onion
1 tsp minced garlic
1/2 cup hot pasta water (don’t dump all of it!!!)
8 pieces of fresh, wild caught, shrimp
sprinkle of freshly grated parmesan cheese

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1

Bring a large pan of salted water to the boil, add the spaghetti, and cook according to the packet instructions. Cook 2 pieces of the bacon in the oven on a cookie sheet lined with foil at 400 degrees for 18 minutes. When you remove from the oven, put bacon on paper towel, and leave bacon fat on tin foil.
2
Whisk the egg in a bowl with the wine, salt and pepper. and then put the shrimp onto the pan with the leftover bacon fat, turn over until coated in fat. Bake at 400 degrees for 12 minutes. (for LARGE shrimp frozen)
3
Put the remaining 2 pieces of bacon into a second pan and cook until crispy and golden. Then, add garlic and onion, and 1/4 of the wine. Once onions start to look translucent, add the tomatoes.
4
When the tomatoes start to sear, add a bit more of wine, put lid on, and cook until the tomatoes burst.
5
When cooked, drain pasta in a colander, saving a little of the cooking water.
6
Add the pasta to the bacon mixture in the skillet¬†and stir in most of the mint and parsley, finely sliced – if the pan isn’t big enough, mix it all together in a large warmed bowl.
7
Now add the the hot pasta water to the egg and wine (or broth)¬†mixture. Once beaten, add to the pasta mixture. What’s important here is that you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the eggs, but not so that they resemble scrambled eggs. Then add in the shrimp. (I cut up the shrimp into approx. 1 inch pieces and tossed in)
8
The pasta will actually cook the egg enough to give you a silky smooth sauce.
9
Toss together and loosen with a little of the reserved cooking water if necessary.
10
Season with salt and pepper, sprinkle with the Parmesan and the rest of the mint and parsley leaves, and serve as soon as possible.

Read more: <a href=”http://www.food.com/recipe/jamie-olivers-pasta-carbonara-351138?oc=linkback”>http://www.food.com/recipe/jamie-olivers-pasta-carbonara-351138?oc=linkback</a&gt;

ENJOY!!!!!!!

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Long Day… no cooking, just tips!!

So, today was¬†quite a long day, and cooking was just not going to happen. So, leftovers it was! So, instead of a recipe tonight, I will give cast iron grill pan tips instead, especially as requested by my friend Katie! ūüôā

I really liked the advice given here: http://www.thekitchn.com/good-question-how-do-i-clean-m-57802

What it basically says is, unless it’s quite dirty, it’s best not to use soap to clean cast iron, because it can strip the seasoning. So, the best way to clean it is to fill it with water after it’s been cooled down, and boil. That should remove all that’s been left on the pan. Once you’ve scraped it off, you can add more water, and boil to sterilize.

IF it’s quite dirty, and just not cooking well, you can use some light soap to get everything out, especially with a well seasoned pan, it should be ok. If it strips the seasoning, just go through another seasoning “cycle”.¬†http://www.thekitchn.com/technique-seasoning-a-brand-new-cast-iron-skillet-6719

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You can also CLEAN your cast iron grill pan with some coarse sea salt and a coarse sponge.

Here are a few other tips: http://www.wikihow.com/Use-a-Grill-Pan

http://www.thecitycook.com/cooking/advice/general/000011

GRILLmid

The thing that I really love about cooking with a grill pan is that you don’t put oil on it to cook on it.

Here’s how I usually cook with it.

Step 1:  Season with coarse sea salt (just a little sprinkle)

Step 2: Pre-heat the pan- usually med. high to high. Until if you drop a bit of water, it sizzles.

Step 3: Place frozen or thawed meat (veggies, shrimp, fruit, lamb, pork, etc) directly onto pan! (I also have a press that I place on top of thicker cuts of meat)

Step 4: Certain meats, after seared, can then be placed into the oven, while still on the grill pan, to finish cooking.

 

After cooking, you then clean! That’s it!!! Not too hard huh???

 

Last link: http://www.lodgemfg.com/useandcare/seasoned-cast-iron

 

Have fun cooking!