Fusilli Rigati with Applewood smoked shrimp and bacon in a tomato parmesan cream sauce

one box of fusilli rigati or cellentani pasta cooked al dente one pound of thick cut bacon about a pound of 16/20 shrimp peeled and deveined one medium onion, small dice two medium tomatoes diced 3 cloves of garlic minced 2 cups of heavy cream 1 ½ cups parmesan, grated ½ cup fresh parsley, coarse chopped Salt and pepper to taste

Cook the pasta according to box directions but deduct one minute from the cooking time as you will be placing the pasta in a heated sauce and tossing to combine, this will finish cooking your pasta to a perfect al dente. Cook bacon in a large skillet until crisp, remove onto paper towel to drain excess grease (crumble bacon into small bits when cooled) In same skillet add your shrimp, cook in bacon fat until pink throughout, remove from pan (I used a smoking gun to add applewood smoke to the shrimp and bacon, to do this simply place your cooked shrimp and bacon in bowl cover with plastic wrap and using the smoking gun introduce the applewood smoke to the container with the tube of the smoking gun leaving it wrapped up until it’s time to add proteins back into sauce. If you don’t have a smoking gun you could buy apple wood smoked bacon. This should impart some nice flavor to the dish as well) Add onion and garlic to bacon fat and cook until garlic bits turn slightly brown Add your diced tomato and cook just until tomato flesh softens. Pour in your heavy cream and bring to a boil once it comes to a boils turn down the heat a little bit and add your parmesan and parsley, stir to combine and melt parmesan. Return your pasta and applewood smoked shrimp and bacon to the skillet and combine.