Tagliatelle with Garlic Butter, Prawns and Bacon

 When Richard is working either an afternoon or night shift I tend to make things for dinner that he wouldn’t like. I also tend to go for quick and easy to maximise my uninterrupted time in front of the TV. This time I chose to try a new recipe. A big bowl of pasta on a cold night, juicy prawns, crispy bacon and lots and lots of garlic. Perfect!

 To the recipe I found online at Taste.com.au I added in one shallot and an extra garlic clove. I also cooked a serving of pasta for two, and, um, ate it all.

Once everything was chopped up and the pasta cooked it took around 10 minutes until it was in the bowl ready to eat.

 Serves 2 (supposedly)

200 grams raw prawn meat
2 tablespoons butter
2 cloves garlic, finely chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1 eschalot, finely chopped
1 rasher of bacon, chopped
115 grams tagliatelle (or any pasta of your choice)

Put a saucepan of water on to boil, and once boiled cook the pasta following the directions on the packet. Once cooked drain and keep aside.

Prepare the garlic butter mixture by placing the butter, lemon juice and garlic in a microwave safe container and microwaving for 20 seconds or until the butter has melted. If you don’t have a microwave, mash the butter, lemon juice and garlic up using a fork.

While the pasta is cooking, heat the oil in a frypan on a medium heat and saute the eschalot for around 5 minutes or until it just starts to change colour. Then add the bacon and cook a few more minutes until starting to crisp.

Remove the eschalot/bacon mixture and place on paper towel to drain.

Pour the butter mixture into the pan and then add in the prawn meat. Once cooked (should only take 3-4 minutes) add back in the eschalot/bacon mixture and add in the pasta. Mix it all up and serve in a big bowl. Inhale.

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