Ingredients
3
3 servings
- •1 (8 ounce) package spaghetti (such as Barilla® Spaghetti Rigati)
- •4 slices bacon, chopped
- •2 cloves garlic, minced
- •12 ounces jumbo shrimp, peeled and deveined
- •⅛ teaspoon crushed red pepper flakes, or more to taste
- •½ cup chicken broth
- •½ cup heavy cream
- •⅓ cup freshly grated Parmesan cheese
- •salt and ground black pepper to taste
- •¼ cup chopped fresh parsley
- •3 wedges fresh lemon
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes.
- Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet.
- Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside.
- Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes.
- Drain spaghetti, reserving 1/2 cup of pasta water.
- Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
- Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.
Nutritional Facts
Per 3 servings
- Calories: 615
- Carbohydrate: 60g
- Fat: 25g
- Fiber: 3g
- Protein: 37g
- Sugar: 2g
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