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Delicious Shrimp Scampi with Bacon over noodles. You must try this recipe if you love shrimp scampi, the bacon adds that extra bit of flavor that is to die for.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 16 oz linguine uncooked
- 5 strips bacon chopped
- 4 tbsp butter unsalted
- 1 medium onion chopped
- 5 cloves garlic finely minced
- 1/2 cup white wine (I used chardonnay)
- 1 tbsp hot sauce or to taste
- 2 tbsp lemon juice freshly squeezed
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1 lb shrimp deveined and deshelled
- 1/2 cup cherry tomatoes quartered
- 5 green onions
- 1/4 cup Parmesan cheese freshly grated
Cook the linguine according to package instructions.
In a large skillet, fry the bacon until crisp. Transfer the bacon to a plate lined with paper towels. Drain the fat.
Add the butter to the skillet and melt. Stir in the onion and garlic and cook for about 3 to 5 minutes until the onion is soft and translucent.
Stir in the white wine, hot sauce, lemon juice, salt and pepper. Add the shrimp and cook for a couple minutes until the shrimp is no longer pink turning the shrimp half way so that it cooks on both sides.
Add the cooked linguini to the pot. Add tomatoes, chopped bacon, and green onions. Toss everything together well.
Garnish with freshly grated Parmesan cheese and serve warm.
Feel free to use other types of pastas for this recipe.
If you don't want to use wine, use chicken or vegetable stock as a substitute with 1 tbsp white wine vinegar.
I used large, raw, peeled shrimp for this recipe. You can substitute with any type of shrimp that you prefer.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 532kcal | Carbohydrates: 61g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 178mg | Sodium: 957mg | Potassium: 355mg | Fiber: 3g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 12.7mg | Calcium: 167mg | Iron: 2.7mg