Bacon and Shrimp Tagliatelle with a Beurre Blanc Sauce

Beurre Blanc, roughly translated is a white butter sauce that originates from France. I find that this sauce pairs beautifully with shrimp and some white wine to make an elegant night in.

To really bring this sauce to life, add a squeeze of lemon upon serving to lift up the entire dish. You will not regret this decision.

Total Cooking Time: 1 hours

Servings: 4

Ingredients for Beurre Blanc Sauce:

1. 1/4 cup of minced shallots

2. 500 ml of White cooking wine or champagne

3. 2 Tbsp of white vinegar

4. 2/3 cups of cold butter cut into little cubes

5. Salt and pepper to taste

Ingredients for Tagliatelle:

1. 4-6 bacon strips, sliced into bite sized pieces

2. 1 pound of Black Tiger Shrimp (about 5 pieces per person)

3. 1 pound of fresh tagliatelle, linguine, or spaghetti noodles

4. 1 bell pepper, cut into squares

5. 1 pint of fresh cherry tomatoes (multi colored is best)

6. 1 large Shallot, minced

7. 4 garlic cloves, minced

8. 1-2 Tbsp of Butter

9. 60 ml of wine/champagne

10. 1 Tbsp of Smoked Paprika

11. Kosher Salt and pepper to taste

12. Chopped parsley (garnish)

13. Lemon slice (garnish)

Directions:

1. Make the White butter sauce: Add shallots to a pan over medium high heat for ~1 min or until the shallots sweat (release their aroma). Add in the wine and vinegar. Boil and then reduce the heat down to low medium, stirring occasionally until the wine is reduced to a glaze (~25% of what you originally put in). Whisk in the cold butter cubes 3-4 cubes at a time to emulsify it before adding in more. Consistency of the sauce should be just thinner than hollandaise sauce. Add salt/pepper to taste.

2. While making the sauce, boil your pasta according to the package. Add salt to your water. Drain and combine with your butter sauce and toss to combine.

3. Season your shrimp with paprika, some salt, some pepper.

4. In another pan (or remove the sauce and use the same pan) heat with medium high heat. Cook the bacon until desired cook/crunch. Set aside. Cook your shrimp with some butter. Add the garlic and shallots to toss. Put aside. Throw in the cherry tomatoes and bell peppers, sprinkle some salt and pepper in and deglaze the pan with the white wine. Once some of the cherry tomatoes explode throw the bacon and shrimp back in. Transfer all contents into the pasta pot. Toss to combine.

5. Serve with chopped parsley and lemon and some garlic bread if you'd like. Squeeze the lemon juice to bring about a whole new dish! Enjoy!

I hope you enjoyed this recipe! If you tried it let me know how it tastes or what to modify! Thanks for all of the Support!