On Apr 16, 4:15*pm, Dave Smith > wrote:
> I got the basis for this one from watching Michael Smith's Chef at Home
> of Food Network Canada. I adapted it to one of the dishes that I do that
> my wife loves.
>
> This recipe is for two and I didn't really measure but the steps are
> probably more important than the exact proportions. What I can tell you
> is that my wife and I really, really liked it. It is one of the best
> things I ever made and best recipe that I ever faked.
>
> 1/2 pound shrimp shelled
> 4-5 garlic cloves chopped
> 1/2 pound asparagus cut into 1 inch pieces
> 4-5 strips bacon
> 1/2 red pepper chopped
> 1/2 cup grated parmesan
> 1 tbsp Dijon mustard
> pasta (for two)(I used spaghetti)
> about 1/2 cup white wine
>
> Peel shrimp and season with salt and freshly ground pepper.
>
> Pop the pasta into boiling salted water
>
> Cut the bacon into 1/4 inch slices and toss in a hot pan with a bit of
> olive oil and render the fat.
>
> Toss the red pepper and garlic into the pan and when garlic starts to
> darken add the asparagus and shrimp. Stir until shrimp start to turn
> pink. Add the mustard and wine. Stir. Add a bit of the pasta water. Stir
> in the cooked pasta. Serve up on plates and add Parmesan

I'd eat that!
We are having Papa Murphy's take & bake pizza with prosciutto,
arugula, and fresh mozzarella. The kid is at his Dad's this week for
spring break, so we are eating all the stuff he won't! Tomorrow night
is Pho...