This shrimp and bacon pasta recipe is fresh and full of flavor. The creamy tomato sauce is to die for, and this dish is ready in only 30 minutes!
- 8 ounces uncooked pasta
- 1 pound medium or large shrimp thawed & peeled (remove tails if desired)
- 4 strips bacon cut into small pieces
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- 1 medium tomato diced finely
- 1 large clove garlic minced
- 1 teaspoon Dijon mustard
- 2 dashes Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Fresh parsley chopped (optional)
- Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
- Prep your bacon (I use kitchen shears to make it easy to cut it up). Fry the bacon over medium-high heat in a skillet until crispy (7-10 mins.). Take the bacon out of the pan and set aside.
- Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken broth to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
- Add the cream to the pan. Let it cook for 5 minutes (so it reduces & thickens). If it's bubbling like crazy, turn down the heat.
- Add the shrimp and bacon to the pan. Let it cook for another 4-5 minutes or until the shrimp have cooked through.
- Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
- Stir in the parmesan cheese and season with salt & pepper as needed. Garnish with parsley if using.
- I used large shrimp (41-50/lb. size) in this recipe. Smaller shrimp will work too.