Ingredients

The following ingredients have 4 Servings
  • 8 ounces uncooked pasta
  • 1 pound medium or large shrimp (thawed & peeled (remove tails if desired))
  • 4 strips bacon (cut into small pieces)
  • 1 medium tomato (diced finely)
  • 1 large clove garlic (minced)
  • 1 teaspoon Dijon mustard
  • 2 dashes Italian seasoning
  • 1/4 cup chicken broth or dry white wine
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper (to taste)
  • Fresh parsley (chopped (optional))

Instruction

  • Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
  • Prep your bacon (I use kitchen shears to make it easy to cut it up). Fry the bacon over medium-high heat in a skillet until crispy (7-10 mins.). Take the bacon out of the pan and set aside.
  • Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken broth to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
  • Add the cream to the pan. Let it cook for 5 minutes (so it reduces & thickens). If it's bubbling like crazy, turn down the heat.
  • Add the shrimp and bacon to the pan. Let it cook for another 4-5 minutes or until the shrimp have cooked through.
  • Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
  • Stir in the parmesan cheese and season with salt & pepper as needed. Garnish with parsley if using.