Ingredients Jump to Instructions ↓

  1. 3 slice(s) thick cut bacon, chopped , You could also use pancetta

  2. 1/2 pound(s) whole wheat rigatoni or rotini pasta

  3. 1 cup(s) frozen peas

  4. 1/2 cup(s) chopped roma tomatoes

  5. 3 tablespoon(s) grated parmigiano reggiano

  6. 1/4 cup(s) milk

  7. 1 tablespoon(s) extra virgin olive oil

  8. salt and pepper , to taste

  9. 3 cloves of garlic, minced

  10. 1 pound(s) shrimp, cleaned and peeled

Instructions Jump to Ingredients ↑

  1. Boil pasta, reserve 1 cup of starchy water, drain and set aside. While the pasta is boiling, cook bacon in a deep skillet until crispy, place on a paper towel lined plate and set aside.

  2. Drain bacon fat from the pan and add olive oil, heat on medium high. Add garlic and cook until just browned; add peas and heat through.

  3. To the skillet add: starchy water and milk and heat, add cheese and stir until melted. Add shrimp and cook until pink.

  4. Fold pasta into sauce. Garnish with roma tomatoes ( and fresh basil if you like)


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