There's nothing to say about it except that. Two years ago, I went up to Virginia to visit my friends that I missed so dearly. One of my friends let my daughter and I stay with them while we were there. While visiting, she made this dish and I loved it. It has become a favorite here in our home and you know the really nice thing about it? The ingredients are few and are either found in the pantry or freezer.
- Thick cut bacon
- Frozen peas
- Thin spaghetti
- Shrimp (medium to large)
- Parmesan cheese
Cut 5 strips of bacon into 1/2" slices. Mince your garlic. Thaw your shrimp in a mesh strainer using cold water, if frozen. Remove tails/shells if they're still attached. In a bowl, mix together 2 eggs and 1 cup grated parmesan cheese.
Boil your water in a stock pot for the spaghetti. Cook a handful of noodles according to the directions on the package.
While the spaghetti is cooking, fry up the bacon. When it's halfway done, add the garlic and sautee a few minutes. Don't let it burn! Add the shrimp and cook until it turns pink. Don't overcook your shrimp or else it will be tough. Set aside once it's done.
Drain the spaghetti when it's cooked. Return to the pot and dump in the bacon/shrimp/garlic. Add 1 cup frozen peas. Pour on the egg/parmesan mixture. Using tongs, toss everything together in the pot until the egg goes from transparent to opaque. Let the heat of the hot noodles cook the egg. Season with salt and pepper.
Printable version: http://docs.google.com/Doc?id=dg2vfjqm_6dzz6hqfb