About the Recipe
This dish combines succulent shrimp, crispy bacon, and fettuccine pasta coated in a creamy garlic Alfredo sauce.
Ingredients
400 grams fettuccine pasta
300 grams Boiled and peeled shrimp.
150 grams bacon, chopped.
4 cloves garlic, minced.
200 milliliters heavy cream
100 grams grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Chopped parsley for garnish (optional)
Preparation
Step 1) Cook the Pasta
Boil a large pot of salted water and cook the fettuccine pasta according to package instructions until it's firm but not too soft.
Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.
Step 2) Cook the Bacon and Shrimp
In a pan, cook the chopped bacon until crispy. Remove the bacon from the pan and set aside, leaving the bacon grease in the pan.
In the same pan, add olive oil if needed and sauté the minced garlic until fragrant.
Add the shrimp to the pan and cook until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
Step 3) Prepare the Alfredo Sauce
In the same pan, melt the butter over medium heat.
Pour in the heavy cream, stirring constantly.
Gradually add the grated Parmesan cheese, stirring until the sauce thickens and the cheese melts.
Season the sauce with salt and pepper to taste.
Step 4) Combine Ingredients
Return the cooked pasta to the pan with the Alfredo sauce.
Add the cooked bacon and shrimp to the pan, tossing everything together to coat the pasta evenly with the sauce.
If the sauce is too thick, add a bit of the reserved pasta water to reach the desired thickness.
Garnish with chopped parsley if desired before serving.
