Shrimp Scampi Penne with Bacon and Parmesan

Makes 4 servings

I discovered this by accident in Deadwood, South Dakota (I know, the place we all think of when we hear scampi…). It’s an incredible combination, almost a scampi carbonara.

---

Ingredients

• 1 lb. penne pasta (Barilla makes a great gluten-free version)

• Salt, to taste

• 2 tablespoons olive oil

• 4 tablespoons butter

• 2 shallots, minced

• 3 cloves garlic, minced

• 1 lb. shrimp, peeled and deveined

• 1/2 cup white wine (Pinot Grigio would be delicious!)

• Juice from ½ lemon

• Salt and pepper, to taste

• ½ cup shaved Parmesan

• 2–3 strips bacon, cooked and crumbled (or pancetta, if you want it super smoky)

• Chopped parsley, to serve (optional)

---

Directions

1. Cook pasta according to package directions (and salt the water—it flavors the pasta). Set aside.

2. In a large skillet, heat the oil and two tablespoons butter on medium heat until hot.

3. Add the shallots and sauté until translucent, about three to four minutes.

4. Add the garlic, and stir until fragrant, about one minute.

5. Add the shrimp to the pan and cook until they’ve turned pink and are cooked through, about one to two minutes per side.

6. Add wine, lemon juice, salt, pepper, and the rest of the butter.

7. Add the pasta, bacon, and Parmesan to the pan, and toss.

8. Serve with more Parmesan, a sprinkle of bacon, and parsley (if using)