Ingredients

The following ingredients have 4 Servings
  • ½ pound fettuccine noodles
  • 2 chopped thick cut bacon
  • 2 tablespoons unsalted butter
  • ½ medium onion diced
  • 2 teaspoons minced fresh garlic
  • 1 medium tomato diced
  • ¼ teaspoons red pepper flakes
  • ½ cup milk
  • ½ cup heavy cream
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh parsley or more
  • ½ cup Parmigiano-Reggiano
  • 1 pound jumbo shrimp (peeled and deveined)
  • Salt and pepper to taste

Instruction

  • 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 Tablespoon 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. Add the milk, and cream.
  • Add shrimp, pour in chicken stock, parsley. Stir until combined. Bring to a boil and let it simmer for about 3-5 minutes add cheese . Stir for about a minute, adjust salt and pepper to suit taste bud.
  • Drain cooked pasta and add to the pan with bacon and shrimps toss all of the ingredients together.
  • Turn off heat and let pasta soak up some of the sauce.