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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe that came from a book called Hot and Spicy by Charmaine Solomon which was first published in Australia. We just purchased the book over the weekend at a secondhand bookshop here and this particular recipe has made the book a great find. Read more . The combination of shrimp, bacon and spices produced an unique, spicy flavor. If you love hot food this meal should be to your liking. I can't wait to make it again! Ingredients:
9 ounces of fettuccine |
1 1/4 cup of heavy cream |
5 ounces of cooked bacon, chopped |
1 tsp crushed fresh garlic |
1/2 tsp salt |
1/2 tsp ground mace |
1/2 cup sliced red pepper or capsicum |
2 birds eye chillies or jalapeño peppers, finely chopped |
freshly ground black pepper |
1 pound raw shrimp, peeled and deveined |
Directions:
1. Cook pasta for about 10 minutes in lightly salted water to which a little olive oil has been added to prevent it from sticking.
2. Drain as soon as the pasta is tender.
3. Place cream, bacon, garlic, salt, mace, red pepper and chillies in a medium saucepan and bring to a simmering point.
4. Grind in black pepper.
5. Continue to cook this mixture for about 5 minutes.
6. Add cleaned shrimp and cook, stirring, until the shrimp turn white and curl up.
7. Time depends on the size of the shrimp.
8. It can vary from 5 - 10 minutes especially if you are using jumbo shrimp.
9. Mix in the drained pasta and stir until the pasta is coated with the cream.
10. Serve at once.
11. Fabulous with freshly grated parmesan cheese.
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