I got home at 5:45 pm and had no idea what we were going to eat for dinner. I opened the fridge and found one cooked leftover salmon filet from last night's dinner. That is not going to feed 4 of us. In the freezer I spotted a 2 lb bag of frozen shrimp that was half full, a half pound of bacon and some peas. Voila! Dinner was starting to form in my head. Forty minutes later, we we were sitting down to a new dish that is somewhere between a pasta carbonara and a penne marinara.
1/2 pound bacon
4 cloves garlic, minced
2 cups frozen peas
1 pound uncooked shrimp (remove shell and tails)
4 tomatoes (or two cups), diced
1/2 cup dry sherry or white wine
1 tsp red pepper flakes
1/2 tsp ground black pepper
6 oz. salmon filet (cooked)
1 lb box uncooked penne pasta
Place large pot of water on stove top to boil for pasta.
Slice bacon into small bite size pieces. This works best when it is half frozen-- less greasy and much easier to slice. Cook in a large pan until pieces begin to crisp. Drain half of the bacon grease, leaving bacon and rest of grease in pan. Add garlic and saute 2-3 minutes.
Add frozen peas and shrimp. Saute until shrimp begins to turn pink.
Add diced tomatoes, sherry, red pepper flakes and black pepper. Heat until mixture to a slight boil and simmer for 4-6 minutes.
Add pasta to pot once it has been brought to a full boil. Cook for 7-9 minutes or until cooked al dente. Drain.
Break cooked salmon filet into large chunks and add to shrimp and tomato mixture. Stir and blend together. Squeeze juice of lemon over mixture.
Serve shrimp and salmon mixture over top of pasta.
This dish was a quick way to use leftover salmon and stretch it to feed a family. If you are starting from scratch, line a baking sheet with aluminum foil, place the salmon on the sheet, sprinkle with a little lemon juice and cook at 350 degrees for approximately 12-15 minutes.
Substitute peas for a variety of green vegetables such as asparagus, broccoli, or fresh spinach.
Gluten free: use gluten free pasta