Mrs Bailey’s Shrimp Spaghetti
(yes, of course you can use other pasta; no, of course you don’t have to use shrimp)
When the girls of the Crater School are served pasta for supper, it’s often this or a variation on this. Similarly, when Mrs B is throwing together a quick holiday meal for herself and her friend, or putting a tray together for a member of staff who missed dinner, this or something like it is quite likely.
Variations are obvious, and easy. Prefer chicken to shrimp? Carry on. Would rather have mushrooms than peas? Go right ahead. Etc etc, so on and so forth. Chop and change according to what’s in the larder, or simply according to whim. Whim is sovereign in the kitchen, as elsewhere.
Spaghetti or other pasta, cooked to taste
Butter or olive oil, or both
500g shrimp, peeled and cut into two or three pieces if large
250g sugar snap peas, cut up small
Bacon, fried crisp
A dozen cherry tomatoes, halved
Half a dozen cloves of garlic, sliced
Basil leaves, from a couple of stems
Parmesan or other hard cheese, grated fine
Cream, on standby
Drain your cooked pasta, and set aside.
Heat butter, olive oil or both in a wok or a large pan. Add the shrimp, and stir-fry briskly till just pink. Remove, and set aside.
Add the peas to the same fat, and sauté until done.
Snap the bacon into small fragments, and add to the pan.
Add the tomatoes and garlic, and saute briefly.
Add another lump of butter, then return the shrimp to the pan, then add the pasta, the basil and a handful of cheese. Stir everything together. Salt and pepper, and a dollop of cream to sauce it if you like (hint: last night I forgot the cream entirely, and it didn’t matter a bit). Serve with more cheese on top and yet more to pass.
You can find more of Mrs Bailey’s recipes here: