SHRIMP, BACON, AND CHERRY TOMATO PASTA IN PARMESAN BASIL CREAM SAUCE
8 slices bacon
1 tablespoon olive oil
1 large onion, chopped
8 cloves garlic, chopped
1-pound raw large shrimp, peeled and deveined
4 cups cherry or grape tomatoes, cut in half
1 cup dry white wine
2 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1 cup grated parmesan cheese
½ cup fresh basil leaves, chiffonade – plus more for garnish
1-pound spaghetti or other pasta, cooked al dente to package directions
Cook the bacon in a large deep skillet until crisp. Remove from the pan, reserving the rendered fat. Chop and set aside.
Add the oil to the pan drippings along with the onions and garlic. Cook over medium high heat until soft and fragrant, about 2-3 minutes. Add the shrimp to the pan and cook stirring frequently until the shrimp are pink and curled. They do not need to be completely cooked through, just seared. Remove from pan and set aside with the chopped bacon.
Add the tomatoes to the pan and cook for 1 minute, stirring to coat. Add the wine, cream, salt, pepper, and Italian seasoning to the pan. Bring to a boil and then reduce to a simmer and let cook for 10-15 minutes until the sauce is reduced by half and coats the back of a spoon.
Add the parmesan cheese in ½ cup increments, stirring after each addition. Let cook for 3 more minutes, stirring frequently. Add the bacon and shrimp back into the sauceStir in the basil and add the pasta directly into the sauce and toss to coat.
Serve in bowls garnished with more parmesan and basil leaves.