Bacon Shrimp Fettucine Scampi
Bacon Shrimp Fettucine Scampi – easy and tasty weeknight meal that comes ready in less than 30 minutes. Buttery, garlicky with an added bacon bits to take it to the next level!
Don’t we all love shrimp scampi for its simplicity and rapidity – even for a hectic weeknight? I certainly do. In less than 30 minutes you and your family are sitting on the table, eating away – without fussing about the ingredients.
A typical shrimp scampi is made with shrimp, garlic, butter, lemon and wine. for a very buttery and garlicky sauce. I have tried several versions at restaurants and most of them – tasty. To me, you can’t mess this up.
I omitted wine in favor of chicken broth and for extra flavor added bacon. Now who doesn’t love bacon? It makes everything taste better! Right?- adding an extra oomph to this Italian American Classic dish. You may leave it out if you like. I sometimes do when I do not have any available.
Be careful when cooking your shrimp – investing a lot of money on shrimp only to have it turn out rubbery is one of those things that can seriously be depressing. Enjoy
Bacon Shrimp Fettucine Scampi
Ingredients
- ½ pound fettuccine noodles
- 2 chopped thick cut bacon
- 2 tablespoons unsalted butter
- ½ medium onion diced
- 1 medium tomato diced
- 2 teaspoons minced fresh garlic
- ¼ teaspoons red pepper flakes
- 2 tablespoons chopped fresh parsley
- ½ to 1 juice of one whole fresh lemon
- ½ cup chicken broth
- 1- pound jumbo shrimp peeled and deveined
- Salt and pepper to taste
Instructions
- 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 Tablespoons 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.
- Pour in chicken stock, parsley and lemon juice. Stir until combined.
- Add shrimp and continue cooking the sauce for about 3-5 minutes or until the shrimp is bright red and begins to curl.
- Drain cooked pasta and add to the pan with bacon toss all of the ingredients together.
- Turn off heat and let pasta soak up some of the sauce. Serve warm and garnish with lemon wedge.
Nutrition Information:
Make this for my family tonight with everything fresh as the recipe called for except witch 2 bags of Gulf Frozen Shrimp , it was fantastic ! Had a Cesar salad and crescent rolls and just the meal itself was plenty enough . Very light on the stomach , will have more often . Not hard at all. Thank you so much for sharing
Oh great to hear that. Thank you so much!
Doubled up this recipe and it got cleaned out at the party I took it too. It’s definitely on my go to list. The main change I made was swapping chicken stock for shrimp stock. Thank you!
I love it when it is a hit at a party. Thanks Jason
This looks amazing – definitely making for dinner ASAP.
Thanks Jennifer you are going to love it!
It’s because of your site I know what to cook for dinner. I like to cook different meals so knowing I can trust your recipes makes my family and my belly happy. This turned out delicious. The bacon was a delicious addition to the recipe. Thank you!!
I’ll definitely try this recipe this week. It looks truly delicious !
Nina, you cannot go wrong with this meal.
Is what we had for dinner tonight; everyone loved it. The only thing is I almost left out the tomatoes because the instructions didn’t say when to add it.
Silly me, recipe updated.Thanks always, for the continuous feedback kelsey.I really do appreciate it.