Main - Shrimp, bacon pasta no cream recipes
Author: George Dipietro
This one has not just one but TWO proteins: succulent shrimp and crispy bacon. This dairy-free pasta is light yet creamy and packed with yummy bacon and shrimp!
- Bacon Shrimp Pasta Recipe
- Shrimp and Bacon Pasta
- Dairy-Free Bacon Shrimp Pasta
- Creamy Shrimp & Bacon Spaghetti with Smoky Charred Corn & Chives
- How do you cook shrimp and bacon in a pasta sauce?
- How do you make bacon shrimp Alfredo?
- How long do you cook bacon and shrimp on each side?
- How to Cook Pasta and bacon in a pan?
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!
Provided by: Claire | Sprinkle and Sprouts
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Claire | Sprinkle and Sprouts
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- 1 lemon (- zest and juice)
- 2 garlic cloves (- thinly sliced )
- 6 slices bacon (- chopped)
- 1 tbsp olive oil
- 8 oz spaghetti (- see note 1)
- 1 tbsp salt
- 2 tbsp butter
- ½ cup dry white wine (- see note 2)
- 1 lb raw shrimp, peeled and deveined (- see note 3)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp finely chopped fresh parsley leaves
Nutrition:
- Calories: 628 kcal
- Carbohydrate: 47 g
- Protein: 35 g
- Fat: 30 g
- Saturated Fat: 12 g
- Cholesterol: 338 mg
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 841 mg
- Serving Size: 1 serving
- 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.1 tablespoon salt8oz/225g dried pasta
- 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 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 tablespoon olive oil6 chopped slices of 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 tablespoons butter2 sliced garlic cloves1 teaspoon lemon zest
- 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 white wine1 tablespoon lemon juice½ cup pasta cooking water½ teaspoon salt¼ teaspoon black pepper
- Add the shrimp to sauce and cook for 3 minutes, stirring regularly.1 pound/450g raw shrimp
- 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.chopped fresh parsley1 teaspoon lemon zest
Tags:
Shrimp and Bacon Pasta
This shrimp and bacon pasta recipe is fresh and full of flavor. The creamy tomato sauce is to die for, and this dish is ready in only 30 minutes!
Provided by: Natasha Bull
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Provided by: Natasha Bull
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
- 8 ounces uncooked pasta
- 1 pound medium or large shrimp (thawed & peeled (remove tails if desired))
- 4 strips bacon (cut into small pieces)
- 1 medium tomato (diced finely)
- 1 large clove garlic (minced)
- 1 teaspoon Dijon mustard
- 2 dashes Italian seasoning
- 1/4 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper (to taste)
- Fresh parsley (chopped (optional))
How to cook:
- Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
- Prep your bacon (I use kitchen shears to make it easy to cut it up). Fry the bacon over medium-high heat in a skillet until crispy (7-10 mins.). Take the bacon out of the pan and set aside.
- Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken broth to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
- Add the cream to the pan. Let it cook for 5 minutes (so it reduces & thickens). If it's bubbling like crazy, turn down the heat.
- Add the shrimp and bacon to the pan. Let it cook for another 4-5 minutes or until the shrimp have cooked through.
- Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
- Stir in the parmesan cheese and season with salt & pepper as needed. Garnish with parsley if using.
Dairy-Free Bacon Shrimp Pasta
This dairy-free pasta is light yet creamy and packed with yummy bacon and shrimp!
Provided by: Marlynn Schotland
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
Provided by: Marlynn Schotland
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
- 5 slices bacon, chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 cup dry white wine or chicken broth
- 1 can coconut milk (14.5 ounce can)
- 1/2 cup nutritional yeast
- 8 ounces pasta - tagliatelle, fettuccine, linguine, or wide egg noodles
- 1 cup chicken broth or water* (up to 2 cups; see NOTES)
- 1 cup shrimp, deveined, peeled, tails off
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon fresh parsley, chopped (optional)
Nutrition:
- Calories: 605 kcal
- Carbohydrate: 49 g
- Protein: 28 g
- Fat: 33 g
- Saturated Fat: 22 g
- Trans Fat: 1 g
- Cholesterol: 115 mg
- Sodium: 502 mg
- Fiber: 4 g
- Sugar: 2 g
- Unsaturated Fat: 8 g
- Serving Size: 1 serving
- In a large skillet, cook bacon over medium-high heat. Once cooked to your preference, remove with a slotted spoon to a plate and set aside. If there is excess bacon grease left in the pan, drain until there's 1 tablespoon left.
- Add garlic, mustard, herbs and wine (or chicken broth) to the pan. Simmer on low-medium for 1-2 minutes, just until the garlic is softened.
- Add coconut milk and nutritional yeast, stir together until the nutritional yeast flakes have combined with the sauce.
- Increase the heat to medium-high, add pasta to the pan. Slowly pour in 1 cup of broth or water, and cook for about 6-8 minutes, stirring regularly to move the pasta around in the liquid to ensure even cooking. *NOTE: if you find your liquid is cooking down faster than your pasta is cooking, add more broth or water in 1/4 cup increments, up to 2 cups total
- Add shrimp and cook until pink on both sides, about 3-4 minutes.
- Once cooked, squeeze lemon juice over the pasta and toss to combine. Season with salt and pepper, then sprinkle with fresh parsley and serve immediately.
Creamy Shrimp & Bacon Spaghetti with Smoky Charred Corn & Chives
No matter the season, a summer-style pasta is one of those meals that always satisfies. This one has not just one but TWO proteins: succulent shrimp and crispy bacon. Add to that charred corn, salty Parmesan, a creamy cheese roux, and fresh lemon juice, then twirl it all into spaghetti—that’s one dish that will make you feel like you’re basking under the summer sun (whether you are or not!).
Provided by: HelloFresh
Total time: 35 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 18
Provided by: HelloFresh
Total time: 35 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 18
Ingredients:
- 13.4 ounce Corn
- 2 clove Garlic
- ¼ ounce Chives
- 1 unit Lemon
- 6 ounce Spaghetti
- 1 teaspoon Smoked Paprika
- 4 ounce Bacon
- 10 ounce Shrimp
- 1 ounce Cheese Roux Concentrate
- 1 unit Seafood Stock Concentrate
- 2 tablespoon Cream Cheese
- ¼ cup Parmesan Cheese
- 1 teaspoon Chili Flakes
- ¼ teaspoon Sugar
- 2 tablespoon Butter
- Kosher Salt
- Pepper
- 1 teaspoon Cooking Oil
Nutrition:
- Calories: 1150 kcal
- Fat: 55 g
- Saturated Fat: 23 g
- Carbohydrate: 106 g
- Sugar: 14 g
- Protein: 43 g
- Fiber: 7 g
- Cholesterol: 310 mg
- Sodium: 2470 mg
- • Bring a large pot of salted water to a boil. Wash and dry produce. • Drain and rinse corn; pat dry with paper towels. Peel and mince garlic. Mince chives. Quarter lemon. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
- • While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and paprika; cook, stirring occasionally, until corn is lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with ¼ tsp sugar (½ tsp for 4 servings), salt, and pepper. • Turn off heat; transfer corn to a large bowl. Wipe out pan.
- • Heat same pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. • Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the shrimp).
- • Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper. • Heat pan with reserved bacon fat over high heat. Once pan is very hot, add shrimp. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. • Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Remove pan from heat; let cool for 1 minute.
- • Return same pan to medium-high heat. Add garlic; cook until fragrant, 30 seconds. • Whisk in 1 cup reserved pasta cooking water (1½ cups for 4 servings), cheese roux, and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low; whisk in cream cheese until thoroughly combined.
- • Add drained spaghetti, half the Parmesan (save the rest for serving), and 2 TBSP butter (4 TBSP for 4 servings) to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If needed, stir in more pasta cooking water a splash at a time.) Taste and season with salt and pepper.
- • Roughly chop bacon. • Stir shrimp, half the bacon, half the corn, half the chives, and juice from half the lemon into pan with pasta. • Divide pasta between plates. Top with remaining bacon, remaining corn, remaining Parmesan, remaining chives, and chili flakes to taste. Squeeze juice from remaining lemon over top to taste. Serve.
