St. Martin Shrimp Recipe
Shrimp, onion, roasted garlic, tomato & bacon over pasta.
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Ingredients
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Main
Method
Main
Cook bacon
While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crisp, about 6–8 minutes, stirring occasionally. Using a slotted spoon, transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pan. Pour off all but about 1 tablespoon of bacon fat; keep the tablespoon in the pan for flavor.
Sauté aromatics
Add 1 tablespoon olive oil (if needed) to the skillet with the reserved bacon fat and heat over medium. Add thinly sliced onion and a pinch of salt; cook 5–6 minutes until softened and beginning to brown. Add the mashed roasted garlic and sauté 30–45 seconds until fragrant.
Add tomatoes and seasonings
Add chopped tomatoes to the skillet along with 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Cook, stirring occasionally, until tomatoes begin to break down, about 6–8 minutes.
Deglaze and build sauce
Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom. Let the wine reduce by about half, 3–4 minutes. Add 1 cup chicken or seafood stock and simmer 2–3 minutes. Stir in 1 cup heavy cream and 2 tablespoons unsalted butter and bring the sauce to a gentle simmer. Taste and adjust seasoning with additional salt and pepper if needed.
Cook shrimp
Season 1 lb shrimp lightly with a pinch of salt and the remaining 1/2 tsp black pepper. Push sauce to one side of the skillet or use a second large skillet: add 1 tablespoon olive oil and heat over medium-high. Add shrimp in a single layer and cook 1½–2 minutes per side until pink and just cooked through (internal temperature 120–135°F / 49–57°C). If using the same skillet, briefly remove sauce to a bowl, cook shrimp, then return sauce to skillet.
Combine pasta and finish
Return the sauce to medium-low heat. Add the drained pasta, cooked shrimp, and crisp bacon to the sauce. Toss gently to combine, adding reserved pasta cooking water a few tablespoons at a time as needed to loosen and coat the pasta (use up to 1/2 cup). Stir in lemon zest and 1 tablespoon fresh lemon juice, plus chopped parsley. Adjust seasoning to taste.