Directions:
To crisp pancetta or bacon:
Place pancetta or bacon on a foiled-lined cookie sheet and bake in a 425 degree oven until crisp, about 45 minutes for thick bacon, less for pancetta or thin bacon.
To roast tomatoes:
Spray a glass baking dish with cooking spray. Add cherry or grape tomatoes in a single layer. Larger tomatoes will require significantly more cooking time, so they are not recommended. Drizzle olive oil over the tomatoes then sprinkle them with salt and pepper. Roast the tomatoes for 20 minutes and then stir them. If they seem dry, add 1/4 cup of HOT water or vegetable broth. (Use only hot liquid unless or your dish may explode into a million pieces.) Return the tomatoes to the oven and cook for 20 more minutes, checking for dryness and adding the hot liquid when they get too dry. (Don't use more than 1/4 cup additional liquid total, though.) Stir and check to see that the tomatoes are tender and sunken-in and the liquid has thickened. Some of the tomatoes should have started to break down a little. If not, return them to the oven for another 5 minutes or so.
Melt butter in a pan, add shallot and garlic. Sauté for one minute then add shrimp. When shrimp is half cooked, add wine to the pan. When the shrimp is cooked, remove it from the pan. Whisk in heavy cream and flour.
Bring to a boil and simmer until the sauce is slightly reduced and thickened.
Put shrimp, pancetta/bacon, and tomatoes in sauce. Add in the pasta and 1 cup of the Parmigiano-Reggiano. Stir until the pasta is coated with sauce.
Top with the rest of the cheese.
Goes great with homemade garlic bread! |
