Well, it’s been one year since I started Ramps, Shells & Cheese. So what do you think?
In honor of the over-arching theme, here’s a new twist on the classic: Ramps, Shell(fish), and Cheese.
Give it a spin. It’s not exactly summery and light, but I wouldn’t turn it down on the hottest summer day, either! Bon appetit.
- 1 Lb shell pasta
- 2 tablespoons bacon fat
- 1/4 cup chopped, pickled ramps
- 1 Lb shrimp (16-20/Lb, peeled, deveined, tail off)
- 1 cup heavy cream
- 1/2 Lb bacon, cooked, chopped
- 5 oz triple creme brie (without rind)
- Chopped parsley, for garnish
Cook pasta according to package directions. Drain thoroughly.
Meanwhile, in a large saute pan, heat bacon fat over medium-high heat. Add ramps and saute 2-3 minutes, until caramelized. Add shrimp. Cook 1 minute on first side, then flip and cook 1 minute longer on second side.
Add heavy cream to pan and bring to a simmer. Cook 2-3 minutes, until thickened. Stir in pasta, bacon and brie. Top with chopped parsley.
Done. Thanks for joining me on this culinary adventure. So what do you want to taste in the next year? I’m here to serve.