Shrimp and Bacon Pasta Recipe
A deliciously creamy and flavorful pasta dish, perfect for a quick dinner. The combination of shrimp, bacon, and a rich tomato-based sauce makes this recipe a crowd-pleaser in just 30 minutes.
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Servings: 4
Ingredients
- 8 ounces pasta uncooked
- 1 pound medium or large shrimp thawed, peeled, and tails removed (optional)
- 4 strips bacon diced
- 1 large garlic clove minced
- 1 medium tomato finely diced
- 1 teaspoon Dijon mustard
- 2 dashes Italian seasoning
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy or whipping cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, cut the bacon into small pieces. In a skillet over medium-high heat, fry the bacon until crispy, about 7-10 minutes. Remove the bacon from the pan and set aside, leaving a small amount of the rendered fat in the skillet for flavor.
- Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken broth to the skillet. Stir well and simmer for 1-2 minutes.
- Pour in the heavy cream and cook for about 5 minutes, allowing the sauce to reduce and thicken. Lower the heat if it bubbles excessively.
- Return the bacon and shrimp to the pan. Cook for 4-5 minutes, or until the shrimp are pink and fully cooked.
- Toss the drained pasta in the sauce until evenly coated.
- Stir in the Parmesan cheese and adjust the seasoning with salt and pepper to taste. Garnish with parsley, if desired, before serving.
Notes
Large shrimp (41-50 per pound) were used, but smaller shrimp can be substituted.