GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY
Here's what you need: bacon, shrimp, salt, black pepper, medium yellow onion, medium tomato, garlic, heavy cream, fettuccine, grated parmesan cheese, fresh parlsey
Provided by Alvin Zhou
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1086 calories, Carbohydrate 94 grams, Fat 62 grams, Fiber 4 grams, Protein 51 grams, Sugar 9 grams
CREAMY FETTUCCINE WITH SHRIMP AND BACON RECIPE - (4/5)
Provided by sheilaolim
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside. Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm. Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.
CREAMY SHRIMP FETTUCCINE
This recipe came from Dave's Dinners by Dave Lieberman. I use frozen shrimp instead of fresh and egg noodles (or whatever pasta I have on hand) instead of fettuccini. DELICIOUS!
Provided by dbdoodle
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
- Toss pasta with some oil to keep it from sticking while you make the sauce.
- Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
- Reduce heat to medium and simmer 7 to 10 minutes.
- Add shrimp and cook, 4 to 5 minutes.
- Toss sauce with pasta and chopped parsley.
Nutrition Facts : Calories 592.3, Fat 26.2, SaturatedFat 14.8, Cholesterol 292.6, Sodium 209.8, Carbohydrate 57.2, Fiber 2.6, Sugar 1.7, Protein 28
CREAMY BACON FETTUCCINE RECIPE
Put a top-notch Creamy Bacon Fettuccine recipe on the table in as little as 25 minutes, and wow everyone at the table with our take on a classic.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Mix cream cheese spread, 2 Tbsp. milk and seasonings until blended.
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Stir onions into reserved drippings; cook and stir 3 min. or until crisp-tender. Add cream cheese mixture, peas and remaining milk; cook and stir 3 min. or until heated through.
- Add bacon and pasta; toss to evenly coat.
Nutrition Facts : Calories 520, Fat 26 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP
Steps:
- Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
- Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
- Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
- Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
- Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
- Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
- Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
- To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.
CREAMY FETTUCCINE WITH BACON
Provided by Deborah Serangeli
Categories Milk/Cream Pasta Sauté Quick & Easy Parmesan Bacon Bon Appétit Florida
Yield Serves 4
Number Of Ingredients 7
Steps:
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 1 tablespoon fat from skillet. Add carrots, peas and parsley and sauté 1 minute. Mix in cream and Parmesan and simmer sauce until it thickens slightly, about 3 minutes. Season to taste with salt and pepper. Place fettuccine in large bowl. Add cream mixture and toss well. Sprinkle with cooked bacon and serve.
CREAMY SHRIMP FETTUCCINE
This was my go-to date dish, back in the day, and still a favorite of mine. Pasta, shellfish and a reduced cream sauce, what's not to love? Serve with a salad and crusty bread for sopping up that yummy sauce. I'm writing this from memory and measurement estimations, so be kind.
Provided by Desiree V.
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Clean and peel the shrimp (I leave the tail intact, but that's simply a matter of taste). Reserve the shells.
- Cook fettuccine as directed. Meanwhile, begin the sauce. (If necessary, lightly coat the pasta with EVOO to keep it from drying out while the sauce finishes.).
- In a large pan over medium-high heat, melt the butter and olive oil. Add the garlic and the reserved shrimp shells. Sautee until fragrant. (*Always avoid cooking garlic alone as it can burn very quickly. By adding the shells you are reducing the chance of that happening and also leaching some fabulous shrimp flavor out of the shells).
- Add the wine. As the alcohol cooks off (takes less than 5 minutes), remove the shells with a slotted spoon and discard (great for your garden compost!).
- Add Italian seasoning and begin to incorporate the cream. I do it about 1/2 cup at a time, allowing it to reduce by half each time, stirring frequently.
- Season with salt and pepper to taste.
- Add the shrimp (and tomatoes, if using) and simmer until shrimp is pink/opaque (3-5 minutes).
- Toss with pasta and serve.
Nutrition Facts : Calories 1465.6, Fat 101.1, SaturatedFat 58.6, Cholesterol 644.3, Sodium 1107.2, Carbohydrate 91.6, Fiber 3.9, Sugar 2.7, Protein 44.5
FETTUCCINE IN CREAM SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
- Bring cream to simmer.
- Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 1315 milligrams, Sugar 2 grams, TransFat 0 grams
LIGHT BUT CREAMY FETTUCCINE WITH SHRIMP & VEGETABLES
Make and share this Light but Creamy Fettuccine With Shrimp & Vegetables recipe from Food.com.
Provided by Caroline Cooks
Categories One Dish Meal
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta to al dente, omitting any salt and oil. Drain and keep warm.
- Cook bacon in large heavy skillet over MED-HI heat for 6 minutes until crisp.
- Remove to paper towel and reserve 1 tablespoons of drippings.
- Crumble bacon and set aside.
- Add garlic and shrimp to skillet, sauté for 2 minutes. Add red pepper, peas *and carrots, if using*.
- Cook about 2 minutes until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
- Lower temp to MEDIUM.
- Whisk milk, flour, salt and pepper together. Add to skillet, whisking constantly, and cook for 3 minutes or until bubbly and thickened.
- Remove from heat, add Parmesan cheese, stirring until blended.
- Add milk mixture to shrimp mixture, toss to combine.
- Add fettuccine and half of the fresh parsley.
- To serve: Sprinkle with bacon and remaining parsley.
Nutrition Facts : Calories 405.3, Fat 9.2, SaturatedFat 3.9, Cholesterol 150.3, Sodium 370.4, Carbohydrate 51.2, Fiber 3.5, Sugar 6.5, Protein 28.7
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