Spaghetti With Shrimp And Bacon Recipes

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.

SHRIMP CARBONARA

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Mix cream cheese spread, milk and seasonings until blended. Add shrimp to reserved bacon drippings in skillet; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cream cheese mixture; cook and stir 3 min. or until heated through.
• Drain spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

SPAGHETTI WITH SHRIMP AND BACON

Steps:

• In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
• Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.
• Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

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!

DAIRY-FREE BACON SHRIMP PASTA

Steps:

• In a large skillet, cook bacon over medium-high heat. Once cooked to your preference, remove with a slotted spoon to a plate and set aside. If there is excess bacon grease left in the pan, drain until there's 1 tablespoon left.
• Add garlic, mustard, herbs and wine (or chicken broth) to the pan. Simmer on low-medium for 1-2 minutes, just until the garlic is softened.
• Add coconut milk and nutritional yeast, stir together until the nutritional yeast flakes have combined with the sauce.
• Increase the heat to medium-high, add pasta to the pan. Slowly pour in 1 cup of broth or water, and cook for about 6-8 minutes, stirring regularly to move the pasta around in the liquid to ensure even cooking. *NOTE: if you find your liquid is cooking down faster than your pasta is cooking, add more broth or water in 1/4 cup increments, up to 2 cups total
• Add shrimp and cook until pink on both sides, about 3-4 minutes.
• Once cooked, squeeze lemon juice over the pasta and toss to combine. Season with salt and pepper, then sprinkle with fresh parsley and serve immediately.

BACON SHRIMP PASTA RECIPE

Steps:

• Place a large pan of water on to boil. (it will boil faster with a lid on, or use the electric kettle to make this dish even quicker)
• Once the water is at a boil, add the salt and put in the pasta, set your timer for one minute less than the packet instructions.1 tablespoon salt8oz/225g dried pasta
• Reserve 2 cups of the pasta cooking water and then drain the pasta.
• Add the olive oil to a frying pan or skillet and cook the bacon over medium-high for 4-5 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the drippings. (see note 4)1 tablespoon olive oil6 chopped slices of bacon
• Reduce the heat under the bacon drippings very low heat. Add the butter, and once melted, add the sliced garlic and some of the lemon zest. Cook for 2-3 minutes, but don't let the garlic color.2 tablespoons butter2 sliced garlic cloves1 teaspoon lemon zest
• Add the wine to the skillet along with some of the lemon juice. Bring to a boil. Scoop ½ cup of the water from the pasta pan and add it to the sauce. Season with salt and pepper.½ cup white wine1 tablespoon lemon juice½ cup pasta cooking water½ teaspoon salt¼ teaspoon black pepper
• Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 pound/450g raw shrimp
• Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
• Transfer the pasta to the sauce along with ¼ cup of the reserved cooking water.
• Use tongs to lift and toss the pasta with the sauce over low heat. The pasta should soak up the sauce. Add pasta cooking water if needed until pasta is cooked to your liking. Taste your pasta and add more salt, pepper and lemon juice to taste.
• Serve with parsley and extra lemon zest.chopped fresh parsley1 teaspoon lemon zest

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.

BACON SHRIMP PASTA

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
• Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
• Garnish with basil and Parm and serve.

SHRIMP & BACON PASTA

Steps:

• Bring a large pot of water to a rolling boil and salt it generously.
• While the water comes to a boil, cook the bacon in a large, deep skillet, turning occasionally, over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain and crumble. Drain all but 2 tablespoons fat from the skillet.
• Add the pasta to the boiling water and cook until al dente according to the label's directions, stirring occasionally.
• To the fat in the skillet, add the onions and a pinch each of salt and pepper. Cook, stirring, until the onions brown, about 3 minutes. Add the shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook just until warmed through, about 1 minute.
• Transfer the pasta directly from the pot to the skillet. Toss until very well coated and top with the bacon.

SHRIMP AND BACON PASTA CARBONARA

Steps:

• In a large skillet or frying pan, combine the butter and the minced garlic. Cook for a minute on medium heat to infuse the butter with the garlic flavor. Add the peeled and deveined shrimp and cook until they are pink on all sides. Depending on the size of your shrimp, cooking time should only be a few minutes.
• Be sure to season with salt and a little pepper, to taste. Once shrimp has cooked remove from the pan and set aside in a dish. Make sure that you also pour the garlic infused butter into the bowl along with the shrimp too.
• Cook the pasta according to package directions, reserve some of the pasta water and drain. Set aside until needed.
• Cook the bacon over medium heat in the skillet until it's browned. Then, use a paper towel to blot up any excess grease and fat from the bacon. After removing the bacon from the pan, pour out any remaining grease and fat so that only clean oil remains in the pan.
• Add the pasta and reserved pasta water to the skillet, then gently toss with the beaten eggs so that the eggs are evenly coating the pasta. Do this as quickly as possible so that the eggs don't clump together. You want them to evenly coat the pasta - try to avoid creating "chunks" of egg - everything should be smooth.
• Add the parmesan cheese and toss it with the pasta. Return the reserved shrimp with garlic butter and the bacon to the skillet.
• Serve right away and garnish with a sprinkling of fresh parsley.

GARLIC SHRIMP WITH BACON

Steps:

• Fully shell & de-vein the shrimp. Use shells to make stock if you so desire.
• Mix 1/2 cup of minced garlic, 1/4 cup of olive oil, and if you like a little kick add chili oil and red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate till needed.
• Cut onion, red bell pepper, mushrooms, and broccoli into bite-size pieces.
• In a large saute pan cook bacon. When done remove from pan, do NOT drain pan.
• Add butter and garlic to bacon drippings. When butter is melted add onion, red pepper, and mushrooms. Add salt & pepper to taste and saute over medium high heat until wilted.
• Add shrimp & garlic mixture to pan and saute until shrimp is pink and firm. Add a pinch of red pepper flakes and mix well.
• Add stock and bring to a simmer. Combine cornstarch and water in small bowl add to pan to thicken sauce.
• Turn down heat to low and add the broccoli into pan and cover for 3 minute.
• Serve over your favorite pasta along with Parmesan cheese with a side of garlic bread and enjoy.