Description
What’s not to like about pasta, garlicky shrimp, and bacon smothered in a creamy Parmesan sauce?
Ingredients
- 1 (8 ounce) package spaghetti (such as Barilla® Spaghetti Rigati)
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 12 ounces jumbo shrimp, peeled and deveined
- ⅛ teaspoon crushed red pepper flakes, or more to taste
- ½ cup chicken broth
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- salt and ground black pepper to taste
- ¼ cup chopped fresh parsley
- 3 wedges fresh lemon
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water
- stirring occasionally
- until nearly tender
- about 8 minutes.
- Meanwhile
- cook bacon in a large skillet over medium heat until crisp
- about 4 minutes. Drain on paper towels
- leaving about 1 1/2 tablespoons grease in the skillet.
- Add garlic to hot grease and cook until fragrant
- about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink
- about 2 minutes per side. Remove from the skillet and set aside.
- Pour chicken broth into the hot skillet
- and cook for about 1 minute. Stir in heavy cream
- and bring to a simmer
- about 2 minutes. Reduce heat to low
- whisk in Parmesan cheese
- and cook until sauce starts to thicken
- about 2 minutes.
- Drain spaghetti
- reserving 1/2 cup of pasta water.
- Return shrimp and bacon to the skillet and simmer until heated through
- about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
- Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 3