Creamy Fettuccine With Shrimp And Bacon Recipe 4 Food

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SHRIMP SPINACH BACON ALFREDO

Steps:

• Pre-cook the pasta and bacon and set aside. Chop up the garlic, onion, parsley, and bacon and set aside.
• Heat oil over medium heat in a large pot.
• Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp.
• Add the spinach, onions, salt, and pepper, cooking until the onions are translucent. (For those that don't like onions, I remove some of the onions before adding the cream).
• Pour in the cream and bring to a boil.
• Add the pasta, stir until the pasta is evenly cooked.
• Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.

PENNE PASTA WITH SHRIMP & BACON

Steps:

• Cook pasta according to directions.
• Saute bacon till fat is rendered.
• Add thawed peas and saute 1 to 2 minutes.
• Add shrimp, stirring until just done.
• Add butter, lower heat so butter melts slowly.
• In a bowl combine ricotta, salt & pepper and parm. cheese.
• Just before serving, whisk in cheese mixture.
• Drain pasta and toss with cheese mixture.
• Add bacon and toss.

BRETT'S CREAMY SHRIMP AND BACON PASTA

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Add broccoli and corn; cook until tender, about 5 minutes.
• Stir chicken bouillon, basil, oregano, and thyme into the skillet. Reduce heat to medium and cook for 2 minutes. Add mixed greens, 2 tablespoons butter, and red pepper flakes. Cook for 5 minutes more. Turn off heat and set aside.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
• Melt 2 tablespoons butter in another large pan over medium-high heat. Season shrimp with salt and pepper; place into the hot pan. Cook until starting to turn pink, about 30 seconds. Add garlic. Cook and stir until shrimp is opaque, 3 to 5 minutes more.
• Drain linguine, without rinsing. Return pasta to the pot and leave the heat on medium-low. Add cream cheese and stir until melted. Add half-and-half and the remaining 2 tablespoons butter. Let simmer while stirring for 1 minute. Toss in the bacon mixture and shrimp until combined. Serve immediately.

CREAMY FETTUCCINE WITH BACON

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 1 tablespoon fat from skillet. Add carrots, peas and parsley and sauté 1 minute. Mix in cream and Parmesan and simmer sauce until it thickens slightly, about 3 minutes. Season to taste with salt and pepper. Place fettuccine in large bowl. Add cream mixture and toss well. Sprinkle with cooked bacon and serve.

LEMON GARLIC CREAM FETTUCCINE

Steps:

• In bowl, mix lemon peel, parsley and garlic.
• Coo fettuccine according to package directions; drain.
• SAUCE:.
• In large skillet, heat butter over medium-high heat.
• Add onion, cook and stir 2-3 minutes or until tender.
• Add garlic and lemon peel; cook 1 minute.
• Stir in cream, salt and pepper.
• Whisk in cream cheese until melted.
• Remove from heat; cool slightly.
• Stir in lemon juice.
• Add pasta, tomatoes and parsley to skillet; toss to combine.
• Serve immediately with lemon peel mixture and if desired Parmesan.

CREAMY SHRIMP FETTUCCINE

Steps:

• Clean and peel the shrimp (I leave the tail intact, but that's simply a matter of taste). Reserve the shells.
• Cook fettuccine as directed. Meanwhile, begin the sauce. (If necessary, lightly coat the pasta with EVOO to keep it from drying out while the sauce finishes.).
• In a large pan over medium-high heat, melt the butter and olive oil. Add the garlic and the reserved shrimp shells. Sautee until fragrant. (*Always avoid cooking garlic alone as it can burn very quickly. By adding the shells you are reducing the chance of that happening and also leaching some fabulous shrimp flavor out of the shells).
• Add the wine. As the alcohol cooks off (takes less than 5 minutes), remove the shells with a slotted spoon and discard (great for your garden compost!).
• Add Italian seasoning and begin to incorporate the cream. I do it about 1/2 cup at a time, allowing it to reduce by half each time, stirring frequently.
• Season with salt and pepper to taste.
• Add the shrimp (and tomatoes, if using) and simmer until shrimp is pink/opaque (3-5 minutes).
• Toss with pasta and serve.

CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
• Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
• Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
• Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
• Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
• Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
• Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
• To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.

CREAMY BACON FETTUCCINE RECIPE

Steps:

• Mix cream cheese spread, 2 Tbsp. milk and seasonings until blended.
• Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
• Stir onions into reserved drippings; cook and stir 3 min. or until crisp-tender. Add cream cheese mixture, peas and remaining milk; cook and stir 3 min. or until heated through.
• Add bacon and pasta; toss to evenly coat.

GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY

Steps:

• In a large pot, cook the bacon over medium heat until crispy.
• Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
• Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
• Add the cream and bring to a boil.
• Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
• Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
• Enjoy!

BACON SHRIMP SCAMPI PASTA

Steps:

• 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.

CREAMY SHRIMP FETTUCCINE

Steps:

• Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
• Toss pasta with some oil to keep it from sticking while you make the sauce.
• Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
• Reduce heat to medium and simmer 7 to 10 minutes.
• Add shrimp and cook, 4 to 5 minutes.
• Toss sauce with pasta and chopped parsley.