Creamy Responsible Choice Shrimp Sauté with Bacon & Peas

Shrimp Saute RecipeServes 4.

All you need:

  • 1 pound uncooked farfalle pasta
  • 1 tbsp olive oil
  • 4 strips bacon, finely chopped
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 pound raw, peeled, deveined (51 to 60 ct) Responsible Choice shrimp
  • ½ cup white wine
  • 3/4 cup heavy cream
  • Salt and pepper, to taste
  • ½ cup Parmesan cheese, divided
  • ½ cup frozen peas, thawed

All you do:

  1. Bring a pot of salted water to a rolling boil; add pasta and boil until cooked, 5 to 6 minutes. Drain pasta and set aside.
  2. In a large sauté pan, heat oil and fry bacon until crisp-tender. Add the garlic and shallot; sauté until fragrant. Add shrimp and sauté for 1 minute.
  3. Add white wine and reduce by half. Stir in heavy cream, salt, pepper and ¼ cup Parmesan cheese. Simmer for 3 to 5 minutes, until thickened.
  4. Add cooked pasta and peas to the pan and toss until sauce coats all ingredients. Season pasta to taste with salt and pepper and top with remaining ¼ cup Parmesan cheese. Serve immediately.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.