Yield: 4 Servings
- 1-1 pound bag of shrimp, thawed (21-25 count)
- ½ pound of penne or your favourite pasta
- 4 slices of bacon
- 1 head of garlic cloves, chopped
- ¼ teaspoon of chili flakes
- ½ cup of your biggest red wine
- 2 tablespoons of Dijon mustard
- a handful of finely chopped fresh parsley
- a pinch of salt
- freshly ground pepper
- Peel the shrimp and set aside. Add the shells to a medium saucepan full of water. Simmer over medium heat for 10 minutes to flavour the water. Strain out the shells, add the pasta and cook until al dente, 8 to 10 minutes.
- Drain. This step is purely optional but it will add a touch of shrimp flavour to the pasta.
- In a separate saucepan cook, render and crisp the bacon. Remove the bacon and set aside leaving the rendered bacon fat.
- Add the garlic and chili flakes to the pan and cook just long enough to release a heady garlic aroma minute or so. Toss in the shrimp, stirring and heating until they turn a bright orange color. Add the wine and reduce for a minute to concentrate the flavours.
- Complete the sauce by stirring in the mustard.
- Drain the pasta then toss in the parsley, bacon and shrimp mixture, season with salt and pepper and serve.