Restaurant-quality pasta made right at home in 25 minutes. Not to mention the creamy sauce with crisp bacon and tender-juicy shrimp!
4.9 stars (13 ratings)
Ingredients
12ouncesbucatini*
4slicesbacon, diced
2clovesgarlic, minced
8ouncesmedium shrimp, peeled, deveined and roughly chopped
½teaspoondried basil
½teaspoondried oregano
Kosher salt and freshly ground black pepper, to taste
4ouncescream cheese, cubed
¼cuphalf and half*, or more, as needed
½cupfrozen peas
¼cupfreshly grated Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
Season shrimp with basil, oregano, salt and pepper, to taste. Add shrimp to the skillet and cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in cream cheese, half and half and peas until well combined, about 1-2 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached.
Stir in pasta and bacon.
Serve immediately, garnished with Parmesan and parsley, if desired.
Notes
*Spaghetti or linguini can be substituted.*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.