On Wed, 2 Feb 2005, Dimitri wrote:
>
> Brain freeze time.
> I would like to use shrimp and some pasta as an appetizer for a steak dinner
> this weekend.
> I was thinking about substituting some shrimp for the pancetta in a
> carbonara however shrimp and parmesan or Romano cheeses don't seem to mix.
> The cheese and egg are the thickening agents for a carbonara.
> Any suggestions?

D, probably too late for you, I am behind in my reading. I make a killer
hot pasta seafood combo that people rave about. We actually serve it as a
main course. I change it often, but the three main ingredients are pasta
(usually bowties), quartered canned artichoke hearts (not the vinegery
kind), and either scallops or shrimp, or both. Saute as you choose as far
as white wine and garlic and other things. Sometimes I add some Thai fish
sauce. Or mom-in-law's home stewed tomatoes. My wife likes chopped
black olives and mushrooms added, but that gets a little too much for me.
The grated parm/rom goes very well over it. The key is the arties.

MK