Pasta with Bacon and Shrimp in a Tomato Cream Sauce


  • 1 lb. thin spaghetti

  • 1 pound peeled and deveined shrimp

  • 6 slices bacon

  • 1 tbsp. butter

  • 1 small onion, chopped

  • 1 tbsp. garlic

  • 1 can diced tomatoes

  • 1/2 cup white wine

  • 1/2 cup 2% milk

  • 2 tbsp. fresh basil, chopped

  • 1/4 tsp. crushed red pepper flakes

  • Parmesan cheese

  • Salt and pepper, to taste

Cook the pasta until tender-firm, also known as al dente.

Season the shrimp with salt and pepper. In a large skillet, add 1 tbsp. butter. Heat the oil to medium heat and cook until shrimp are cooked through, about 2 minutes per side. Do not overcook them. Remove from heat and set aside.

Cook the bacon in a separate large skillet until crispy. Remove and place on a paper towel-lined dish to soak up extra oil. Once cool, chop into small pieces.

Meanwhile, drain leftover bacon grease from the pan. Add about 1-2 tbsp. of the grease back into the pan. Add the chopped onions and garlic and cook for 3-4 minutes, or until onions are tender.

Add diced tomatoes, chopped bacon, diced tomatoes, white wine, milk, basil and red pepper flakes.  Turn heat down to low and let simmer for 10 minutes.

Add the shrimp back to the pan for 1-2 minutes to heat through and then toss sauce with pasta. Add 2 tbsp. Parmesan cheese to the sauce and stir until combined. Serve immediately topped with extra Parmesan cheese.

by The Savvy Kitchen