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.
1poundmedium or large shrimpthawed, peeled, and tails removed (optional)
4strips bacondiced
1large garlic cloveminced
1medium tomatofinely diced
1teaspoonDijon mustard
2dashes Italian seasoning
1/4cupchicken broth or dry white wine
1cupheavy or whipping cream
1/2cupfreshly grated Parmesan cheese
Salt and pepperto taste
Fresh parsleychopped (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.