Pan Seared Shrimp and Bacon 3 Cheese Truffles Ragu
Indulge in a gastronomic masterpiece with Pan Seared Shrimp and Bacon 3 Cheese Truffles Ragu—a luxurious fusion of bold flavors and creamy textures. Perfectly seared shrimp and crispy smoked bacon crown a bed of al dente pasta coated in a rich tomato-basil ragu infused with dry red wine. The pièce de résistance? A luscious three-cheese truffle sauce combining Parmesan, Gruyere, and Ricotta with a hint of aromatic truffle oil, drizzled to perfection. This dish is a celebration of contrasts: smoky, savory, and velvety, ideal for date nights or gourmet family dinners. Pair with a robust red wine and garnish with fresh parsley for a stunningly elegant presentation.
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Recipe Information
Ingredients
- 12 pieces Large shrimp, peeled and deveined
- 4 slices Smoked bacon, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic, minced
- 1 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Gruyere cheese, shredded
- 0.5 cup Ricotta cheese
- 1 teaspoon Truffle oil
- 1 28-ounce can Canned San Marzano tomatoes, crushed
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely grated
- 0.5 cup Dry red wine
- 2 tablespoons Fresh basil, chopped
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 12 ounces Pasta of your choice (fettuccine or pappardelle recommended)
- 1 large pot Water for boiling pasta
Instructions
Prepare the pasta according to package instructions, cooking until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside on a paper-towel-lined plate.
In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper and sear them until pink and cooked through, about 2 minutes per side. Remove the shrimp and set aside.
In the skillet, heat another tablespoon of olive oil and add the chopped yellow onion, grated carrot, and garlic. Sauté until softened, about 5 minutes.
Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3 minutes.
Add the crushed canned San Marzano tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and chopped basil. Simmer the sauce, stirring occasionally, for 20 minutes.
While the ragu simmers, prepare the cheese truffle sauce. In a small saucepan over medium heat, melt 1 tablespoon of unsalted butter. Add the heavy cream and simmer gently for 2-3 minutes.
Slowly whisk in the Parmesan, Gruyere, and Ricotta cheese until melted and smooth. Stir in the truffle oil and reduce heat to low to keep warm.
To assemble, toss the cooked pasta with the ragu and reserved pasta water as needed to loosen the sauce. Divide the pasta among serving plates.
Top each plate with seared shrimp, crispy bacon, and a generous drizzle of the cheese truffle sauce. Garnish with fresh parsley.
Serve immediately and enjoy this rich, indulgent dish!
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.6 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1752 mg | 135% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1716 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
