Creamy, Cheesy, Spicy, and fettuccine shrimp scampi bacon –need I say more?
Servings 3 -5
- ½ pound fettuccine noodles
- 2 chopped thick cut bacon
- 2 tablespoons unsalted butter
- ½ medium onion diced
- 2 teaspoons minced fresh garlic
- 1 medium tomato diced
- ¼ teaspoons red pepper flakes
- ½ cup milk
- ½ cup heavy cream
- ½ cup chicken broth
- 2 tablespoons chopped fresh parsley or more
- ½ cup Parmigiano-Reggiano
- 1 pound jumbo shrimp peeled and deveined
- Salt and pepper to taste
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes
Then remove bacon form skillet and transfer to a plate.
There will be some bacon drippings left in the pan (not more than 1-2 tablespoons).
Add about 1 Tablespoon of butter to the pan. Followed by onions, garlic, tomatoes and pepper flakes. Let it simmer for about for 2 minutes, stirring occasionally to prevent any burns. Add the milk, and cream.
Add shrimp, pour in chicken stock, parsley. Stir until combined. Bring to a boil and let it simmer for about 3-5 minutes add cheese . Stir for about a minute, adjust salt and pepper to suit taste bud.
Drain cooked pasta and add to the pan with bacon and shrimps toss all of the ingredients together.
Turn off heat and let pasta soak up some of the sauce.
Calories: 855kcal | Carbohydrates: 62g | Protein: 53g | Fat: 43g | Saturated Fat: 21g | Cholesterol: 550mg | Sodium: 1799mg | Potassium: 606mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 16.5mg | Calcium: 527mg | Iron: 5.1mg