Bacon Shrimp Pasta Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
628 kcal
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Course
Main Course
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Cuisine
Italian
Bacon Shrimp Pasta Recipe
Description
Bacon Shrimp Pasta Recipe combines stovetop-cooked spaghetti with a sauce made from bacon rendered drippings, butter, sliced garlic, lemon zest, dry white wine, and shrimp. The bacon is cooked until crisp, then removed to leave flavorful fat, while the shrimp cooks gently in the sauce. Lemon juice and parsley add brightness and fresh herb notes. The pasta is tossed with reserved pasta water to loosen the sauce, integrating all elements into a cohesive dish with savory, citrusy, and mildly spicy notes. This recipe highlights the careful progression of layering flavor through cooking bacon and then gently cooking shrimp alongside aromatics in a wine-lemon-butter sauce.
The texture contrast between the crispy bacon pieces and tender shrimp paired with al dente pasta creates a pleasing mouthfeel. This dish is suited for serving as a seafood pasta main course. The use of dry white wine complements the shrimp and bacon, while the lemon zest and juice enhance freshness and balance the richness.
Varieties of long pasta including spaghetti, linguine, fettuccine, or tagliatelle can be used according to preference. A dry sauvignon blanc works well as a cooking wine or paired drink. For alcohol-free versions, broth can substitute the wine. Shrimp size influences cooking time, with recommended counts being 20-25 or 26-30 count, fully defrosted if frozen. To avoid excessive fat, bacon with moderate fat content is preferred.
Ingredients
- 8 oz spaghetti (note 1)
- 1 tablespoon salt
- 1 tablespoon olive oil
- 6 lices Bacon chopped
- 2 tablespoon butter
- 2 cloves garlic thinly sliced
- 1 lemon zest and juice
- ½ cup white wine note 2, dry
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lb Shrimp note 3, raw, peeled and deveined
- 2 tablespoon parsley leaves fresh, finely chopped
Instructions
Start with the pasta water
- Place a large pan of water on to boil. (it will boil faster with a lid on, or use the electric kettle to make this dish even quicker)
- Once the water is at a boil, add the salt and put in the pasta, set your timer for one minute less than the packet instructions.8 oz / 225 g spaghetti 1 tbsp salt
- Reserve 2 cups of the pasta cooking water and then drain the pasta.
While the pasta cooks make the sauce
- Add the olive oil to a frying pan or skillet and cook the chopped 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. (see note 4)1 tbsp olive oil6 slices bacon
- Reduce the heat under the bacon drippings very low heat. Add the butter, and once melted, add the sliced garlic and some of the lemon zest. Cook for 2-3 minutes, but don't let the garlic color.2 tbsp / 4 tablespoon butter2 cloves / 2 garlic1 lemon
- Add the wine to the skillet along with some of the lemon juice. Bring to a boil. Scoop ½ cup of the water from the pasta pan and add it to the sauce. Season with salt and pepper.½ cup / 120 ml dry white wine1 lemon ½ tsp / ½ teaspoon salt¼ tsp / ¼ teaspoon black pepper
- Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 lb / 450 g raw shrimp, peeled and deveined
- Remove the pan from the heat and scrape the cooked bacon (and any collected juices) into your sauce.
- Transfer the pasta to the sauce along with ¼ cup of the reserved cooking water.
- 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 until pasta is cooked to your liking. Taste your pasta and add more salt, pepper and lemon juice to taste.
- Serve with parsley and extra lemon zest.2 tbsp finely chopped fresh parsley leaves
Notes
- Long pasta options like linguine or fettuccine can be used interchangeably.
- Choose dry white wine such as sauvignon blanc, or substitute with vegetable, seafood, or chicken broth if avoiding alcohol.
- Select shrimp size 20-30 count, fully defrosted before cooking.
- Use bacon with moderate fat content to control the amount of rendered grease; about 3 tablespoons of bacon fat is ideal for the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 47g | 16% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 338mg | 113% |
| Sodium | 841mg | 35% |
| Potassium | 352mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 22mg | 24% |
| Calcium | 195mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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