When life gives you green tomatoes, make pasta. That's the expression, right? Well if this amazing recipe is any indication, it should be!
Course Main Dishes, Pasta & Noodles
Cuisine European, Italian
Keyword bacon and prawn pasta, bacon and shrimp pasta, green tomato pasta, green tomatoes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 572kcal
Ingredients
200gprawns(~10 16/20 count)
200gbacon
1/2white onionfinely diced
3clovesgarlicminced
1/2cupwhite wine(dry)
1 1/2cupsgreen tomatoesdiced
1/4tsporegano
1/4 tspcrushed chilies
1/2tspsalt(or to taste)
olive oil(high quality)
grana padano(or parmesan)
black pepper(freshly ground)
300gfettuccine(or linguine)
Instructions
Peel and devein the shrimp, cut into 1 inch pieces and set aside.
Bring a large pot of salted water to a boil. While cooking the sauce, prepare the pasta as instructed on the packaging.
Dice the bacon into ½ cm pieces. Heat a large, heavy skillet over medium-high and cook the bacon until crispy. Remove with a slotted spoon and drain.
Pour off all but 1 tablespoon of the bacon fat. Reduce the heat to medium and add the onions and garlic to the pan and cook until translucent but not browned, about 1-1.5 minutes. Be careful to avoid burning.
Add the white wine, oregano, crushed chilies, and the tomatoes to the pan and stir to combine.
Add the shrimp and simmer over medium heat until pink and just cooked through, 3-4 minutes.
Remove the sauce from heat and stir in a generous pour of olive oil (a ‘grassy’ or greener tasting olive oil works beautifully).
Serve the sauce over a bed of pasta, garnished with fresh pepper and a good quantity of grated grana padano or parmesan. If you like a bit more heat, feel free to add some more crushed chilies.