All the "usual suspects" are here in this version of shrimp scampi, plus the addition of bacon! Serve over cooked fettuccine, linguini, or the pasta of choice, and crusty bread, so you can scoop up every drop of the yummy sauce! A green salad, or some sauteed zucchini, will fill out this meal beautifully.
Ingredients
- slices bacon: 8 piece (cut into 1/4 inch pieces)
- unsalted butter: 4 Tbsp
- garlic: 3 clove (chopped)
- white wine: 0.25 cup
- Dijon mustard: 1 tsp
- ½ pounds uncooked medium shrimp: 1 piece (peeled and deveined)
- dry fettuccine pasta: 0.5 pack (16 ounce pack)
- parsley: 1 Tbsp (to taste, chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C).
-
Place bacon in a 12-inch oven-safe skillet over medium heat; cook and stir until browned and crispy, 7 to 8 minutes. Remove bacon, leaving the drippings in the skillet.
-
Melt butter in the same skillet and add chopped garlic. Cook and stir until garlic is fragrant, 1 to 2 minutes. Pour in white wine and cook for about 2 minutes. Stir in mustard until well combined.
-
Remove from heat, add shrimp in a single layer, and bake in the preheated oven until the shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
-
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
-
Serve cooked shrimp over pasta, sprinkle with bacon pieces, and garnish with parsley.
