I sometimes remind myself of that semi-homemade person on Food Network, minus the obnoxiousness and the stupid tablescapes. Is she still on tv? Okay, so I don't remind myself of her in the least, except that I take a lot of shortcuts in my food where I don't think it matters too much. Like I use frozen bags of shrimp (I apologize in advance to anyone who takes offense at frozen bagged shrimp, but I'm highly allergic to raw shrimp proteins and I can't handle them without gloves. It's bad. If someone wants to come over and fix up my shrimp for me, I'd lessen my carbon imprint and all that for you) ... anyhow, frozen bagged shrimp, giant jars of minced garlic (I only use fresh when I'm roasting whole bulbs) ... you get the picture. I use fresher ingredients when I think it really matters for my food, but I'm comfortable using my shortcuts when I can make a tasty dish faster and easier and get back to living my life and spending time with my family. Awww, right?
I go on this crazy silly diatribe to give you this:
I have never tried the Bertolli's pastas in the refrigerated section of my grocery store, but this week we decided it was time. I give you tomato cheese tortelloni with shrimp and bacon in a garlic cream sauce. It uses 3 pans -- if you can find a way not to use three pans and for everything still to be hot, I bow down to you :)
In a pan, saute 4 slices of raw bacon, roughly chopped. When bacon is almost cooked, add raw shrimp and saute until cooked to your taste (a couple minutes is sufficient).
In a small sauce pan, combine 1/4 heavy cream, 2 oz cream cheese, 1 tbs minced garlic, salt and pepper and a pinch of basil over medium heat until bubbly.
Boil water and cook pasta according to package directions. Drain and combine with sauce, and then add shrimp and bacon.
de-freaking-licious. Yum!
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