photograph by Matt Hulsman

Yields: 6 servings.

6 bacon slices
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
2 tablespoons white wine
1 cup chicken broth
1 pound raw shrimp, peeled and deveined
16 ounces penne pasta, cooked
2 cups whipping cream
pepper to taste
4 ounces crumbled bleu cheese
4 green onions, sliced
1 cup Roma tomatoes, seeded and cubed

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving two tablespoons of drippings in the skillet. Coarsely crumble bacon and set aside. Sauté garlic and sliced mushrooms in reserved drippings until tender. Remove from the skillet. Deglaze the skillet with wine; add the chicken broth, and heat to simmer. Add raw shrimp, and cook 3 to 5 minutes until slightly pink. Stir in cooked pasta, garlic, mushrooms, whipping cream, and pepper; simmer over medium-low heat, stirring often, until sauce is thickened. Stir in bleu cheese, bacon, green onion, and tomato. Serve hot.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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