Bacon Shrimp Pasta Recipe
This Easy Bacon Shrimp Pasta Recipe is absolutely delicious! It is perfect for a simple dinner with friends but quick enough for a busy weeknight meal! This pasta is a crowd-pleaser! It tastes like something you would get in a family run Italian restaurant, but you can make it at home in under 25 minutes! With just a handful of ingredients that most people have in the fridge and freezer, you can quickly and easily whip up this shrimp pasta for dinner!
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- 2 garlic cloves
- 1 lemon
- 6 slices bacon
- 1 tbsp olive oil
- 8 oz spaghetti - see note 1
- 1 tbsp salt
- 4 tbsp butter
- 1/2 cup dry white wine - see note 2
- 1 lb raw shrimp, peeled and deveined - see note 3
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp finely chopped fresh parsley leaves
Start with the pasta water
While the water is coming to a boil, prep the ingredients:
Zest and juice one lemon and set them both to one side.
Peel and thinly slice 2 garlic cloves ready for the sauce.
Chop the 6 slices of bacon into smallish dice.
Once you are prepped start the sauce
Add 1 tablespoon of 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.
Once the water is at a boil, add one tablespoon of salt and put in the pasta, set your timer as per the packet instructions.
Place the bacon drippings back over low heat. Add 2 tablespoons of butter, and once melted, add the sliced garlic and 1 teaspoon of lemon zest. Cook for 2-3 minutes, but don't let the garlic color.
Add 1/2 cup of wine to the skillet along with 1 tablespoon of lemon juice. Bring to a boil. Scoop 1/4 cup of the water from the pasta pan and add it to the sauce. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the sauce for 2-3 minutes until reduced.
Slowly whisk in the remaining 2 tablespoons of butter and whisk well until the sauce has thickened.
Add 1 pound of peeled raw shrimp to sauce and cook for 3 minutes, stirring regularly.
Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
Scoop 1 cup of the pasta water out, then drain the pasta and transfer the pasta to the sauce.
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.
Serve with parsley and extra lemon zest.
- Any long pasta will work here — spaghetti, linguine, fettuccine or tagliatelle.
- A sauvignon blanc would be the perfect wine here. And it drinks well with the dish! Or add a1/2 cup of bubbles if you have chosen to drink them with your pasta. For those who can't or prefer not to drink wine, you can replace the wine with broth (vegetable, seafood or chicken will work)
- Go for 20-25 count or 26-30 count raw shrimp and ensure they are fully defrosted if frozen.
Calories: 628kcal | Carbohydrates: 47g | Protein: 35g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 338mg | Sodium: 841mg | Potassium: 352mg | Fiber: 3g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 22mg | Calcium: 195mg | Iron: 4mg