Shrimp Fettuccine

This mouthwatering meal whips up in under 30 minutes, making it a weeknight dinner winner! All those classic shrimp fettuccine flavors, plus bacon bits, deliver next-level deliciousness.

Course Main

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 613kcal

Author Imma

Ingredients

½ pound (226g) fettuccine noodles
2 slices thick-cut bacon, chopped
2 tablespoons (28g) unsalted butter
½ medium onion, diced
2 medium tomato, diced
2 teaspoons (10g) minced garlic
¼ teaspoons (<1g) red pepper flakes
½ cup (120ml) milk
½ cup (120ml) heavy cream
½ cup (120ml) chicken broth
2 tablespoons (7-8g) fresh parsley, chopped
½-1 whole lemon, juiced
½ cup (85-90g) Parmesan, freshly grated
1 pound (450g) jumbo shrimp, peeled and deveined
salt and pepper to taste

Instructions

Boil the fettuccine in a large pot according to package instructions. Drain and set aside.
Meanwhile, heat a large skillet over medium and sauté bacon until brown and crisp. That may take 3-5 minutes.
Transfer the bacon to a plate.
There should be 1-2 tablespoons of bacon drippings left in the pan; remove excess. Add about a tablespoon of butter to the pan and heat until melted.
Add the onions, garlic, tomatoes, and pepper flakes. Simmer for a couple of minutes, stirring occasionally to prevent burning.
Pour in chicken stock, parsley, and lemon juice, and stir until combined. Add the Parmesan and stir well until it melts.
Add the shrimp and continue cooking the sauce for 3-5 minutes or until the shrimp is bright pink and begins to curl.
Add the cooked pasta and bacon bits, and toss all the ingredients together.
Turn off the heat and let the pasta soak up some of the sauce. Serve hot, garnished with lemon wedges.

Notes

Avoid overcooking the shrimp because it cooks quickly (2-3 minutes per side). They'll turn pink and opaque when done
Fresh lemon juice offers the best flavor. Bottled lemon juice can taste artificial and less vibrant
Cook the fettuccine al dente (slightly firm to the bite) according to the package instructions. It continues to cook slightly when mixed with the sauce
Stir in a tablespoon of butter at the end to emulsify the sauce more thoroughly. Plus, more butter is always better. Or drizzle it with extra virgin olive oil after plating
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition