Prep: 10 minutes | Cook: 15 minutes | Serves: 4
1 7-oz box dried Parmesan tortellini (I used DaVinci)
1 bag frozen extra-large raw shrimp (thawed, peeled, tails removed)
3 slices bacon
2 green onions, diced
1 cup chopped mushrooms
2 cloves garlic, minced
1/2 cup fresh parsley, chopped
1-1/2 cups chicken broth
1/2 cup heavy cream
1/4 cup pasta water
1/4 cup grated Parmesan cheese
2 tablespoons + 1/2 teaspoon sea salt
1/4 teaspoon black pepper
Set a pot of water with 2 tablespoons of salt to boil for the pasta - enough water that the tortellini have room to move around freely. Add the tortellini and let it boil for about 13 minutes, 2 minutes less than the package instructions. Drain the pasta, but make sure to reserve the 1/4 cup pasta water. You'll finish cooking the tortellini off at the end in the sauce.
Meanwhile, cook the bacon in a large skillet over medium heat until crispy, then set it aside on a paper towel to cool and de-grease a little. Once it's cool, crumble it.
Increase the skillet's heat to medium-high. Season the shrimp on one side by sprinkling 1/4 teaspoon salt an 1/8 teaspoon pepper over top. Place the shrimp seasoned side down into the hot skillet, season the other side with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and then let them cook for 2 minutes. Flip the shrimp, let them cook for another 2 minutes, and then remove them from the skillet and set them aside.
Add the onions and mushrooms to the skillet with the bacon grease (add a couple tablespoons of olive oil if your skillet appears too dry), and saute over them over medium-high heat until the mushrooms soften - about 3 minutes. Add the garlic and half the parsley, and continue cooking for 1 minute longer.
Pour the chicken broth into the skillet all at once and increase the heat to high. Make sure to scrape up the bits at the bottom of the skillet as you stir the broth and bring it to a boil. Reduce the heat and keep the sauce at a hard simmer for 3 minutes, and then add the cream, pasta water, Parmesan, shrimp and the drained tortellini. Continue cooking everything for another 2 minutes, and then add the remaining parsley and the crumbled bacon.
Serve with crusty bread and extra Parmesan to sprinkle on top.
Liza Hawkins | (a)Musing Foodie
aMusingFoodie.com | November 2012