t h e   i n d i s c r i m i n a t e   c o o k

• The main trick to this recipe is to be armed and ready with what you need.  It comes together really quickly (I'd say without kids hanging from you - easily 30 minutes), so the BEST thing you can do is have all your ingredients out, washed, chopped, measured and ready.  Otherwise you're going to be running in circles the entire 30 minutes (kids or not).  It's got a couple juggling acts but nothing a boxed-brownie maker couldn't pull off.
• If you don't have access to bacon base (I mean... really?  Outside of the South, I don't think many of us do), you are welcome to use bacon drippings instead.  I know, I know. Sounds wrong.  But you want to add a little bit more bacon flavor into the sauce. And remember, we're not counting calories here, so it's ok.  And no, bacon base and bacon drippings are not the same thing.  But it's as close as you can get if you don't have the base.  Also to note - if you don't use the base, you may want to add a little more salt to the sauce.  Bacon Base (like Lobster Base, Chicken Base, etc.) is quite salty.  So if you're just using some drippings for flavor, you might need to add some more salt to the overall dish. 
• If the skillet you use for your shrimp is not hot enough and/or is too small, you will get a lot of moisture.  You don't want to add this liquid into the final product. So before adding your shrimp to the sauce, you'll need to drain any excess juice from the shrimp pan.
• To julienne: to cut into thin strips.
• If you haven't cooked shrimp much, you'll want to know that you can ruin them by overcooking them (unless you like to eat rubber).  Shrimp cook up very fast.  Just a couple minutes tossed around is all they need.  They'll have just turned pink and curled up when you know they're done.  If you cook them too much longer, you'll need more than a few good molars to chew them up.

INGREDIENTS  
    1/2 c. Olive Oil
    1/2 c. Water
    1 1/2 tsp. Italian Seasoning
    3 tsp. Garlic, minced & divided
    1 1/2 lb. lrg. Raw Shrimp, deveined & shelled
    1 c. Mozzarella Cheese, shredded
    1/4 c. Panko Crumbs
    1 Tbs. Parsley, chopped
    1/2 c. + 3 Tbs. Parmesan Cheese, grated & divided
    1/2 c. Butter
    1/4 c. Bacon Bits, divided 
    1 1/2 tsp. Flour
    2 c. Heavy Whipping Cream
    2 c. Milk
    2 Tbs. Bacon Base or Bacon Drippings
    1/4 tsp. Salt
    1/4 tsp. Fresh Ground Pepper
    3/4 c. Roasted Red Peppers, julienned
    16 oz. to 20 oz. Linquine, cooked per package directions

DIRECTIONS 

• Mix olive oil, water, italian seasoning, and 1 1/2 tsp. minced garlic in large zip-lock bag.  Add shrimp, seal bag (with as little air as possible), "mush" around to distribute marinade evenly amongst shrimp, and refrigerate for a minimum of 30 minutes.
• In a small bowl, combine mozzarella, panko, parsley, 3 Tbs. parmesan and 1/2 tsp. minced garlic.  Set aside.
• While marinading shrimp, add 1/2 c. butter to large skillet and melt over medium heat.  Add 2 Tbs. bacon bits and 1 tsp. minced garlic.  Saute 3 to 4 minutes.
• In a large mixing bowl, whisk together flour, 1/2 c. parmesan, heavy cream, milk, bacon base or drippings, salt and pepper.  Pour mixture into skillet with bacon bits & garlic, bring to a boil, then reduce to a simmer, whisking regularly to ensure sauce isn't burning or sticking.  Keep on low heat or remove from heat completely while finishing other steps.
• Heat another large skillet over medium high heat.  Remove shrimp from marinade and toss into hot skillet.  Add roasted peppers and remaining 2 Tbs. bacon bits.  Saute 2 - 3 minutes or just until shrimp are cooked.
• Add shrimp mixture into sauce and simmer for just another minute or two, stirring to combine ingredients well.
• Preheat oven broiler.
• Pile cooked pasta on oven-safe platter.  Top with shrimp and sauce mixture.  Garnish with cheese/panko/parsley mixture from small bowl.
• Place on top rack under broiler for 2 - 3 minutes or until golden.

Recipe Origins: based on Olive Garden recipe