Cheesy Shrimp and Bacon Pale Ale Pasta

• porciones: 4-6

Ingredientes

16oz pasta (spaghetti recommended)

4 slices thick-cut bacon, diced

1 lb 40/50 count medium raw shrimp, cleaned and tails removed

1/2 small yelow onion, finely chopped

2 tbsp unbleached all-purpose flour

4oz pale ale

2oz sharp Cheddar, shredded

1/4 tsp sea salt

1/4 tsp black pepper

1/2 cup fresh or thawed green peas

Instrucciones

Fill a large pot with salted water. Turn to high and heat to a boil while cooking the pasta sauce.

For the pasta sauce, cook the bacon over medium-high heat in a Dutch oven until the fatrenders and the bacon begins to brown, about 4 minutes. Continue to cook for 2-3 more minutes, until it reaches your desired crispiness. Add the shrimp and cook until opaque, about 2 more minutes. Remove the pot from theh eat and use a sloted spoon to transfer the bacon and shrimp to a bowl, leaving the bacon grease behind.

Add the pasta to the boiling water and cook according to package directions while you finish the sauce.

Return the pot with the bacon grease to medium-high heat and add the onion. Cook until it begins to soften, about 2 minutes. Sprinkle in the flour and whisk it into a dry paste. Reduce the heat to low. Continue to whisk as you pour in the pale ale. It will thicken int oa paste as it simmers, about 30 seconds. Stir in the cheese, salt, and pepper until the cheese melts. Increase the heat to medium-low if the cheese slows its melting.

Drain the pasta, but reserve the pasta water. Add the hot pasta to the sauce with 1/2 cup of the pasta water. Toss to coat the pasta with the sauce. If the sauce seems thick, add 1/4 to 1/2 cup more pasta water.

Stir in the peas. Transfer an equal amount of pasta to each serving bowl. Top wit hsrimp and abcon and toss gently in the bowls before serving. Leftovers will keep for up to 2 days in the refrigerator.

Notas

Food on Tap: Cooking with Craft Beer