Indulge in a luxurious yet easy-to-make creamy Alfredo pasta dish featuring the delightful combination of sweet peas, savory bacon, and succulent shrimp. This recipe brings together classic flavors in a rich sauce that coats each strand of fettuccine perfectly.
Ingredients: 8 oz fettuccine pasta. 1 cup frozen peas. 6 slices bacon, chopped. 1 lb shrimp, peeled and deveined. 2 cloves garlic, minced. 2 cups heavy cream. 1 cup grated Parmesan cheese. Salt and pepper to taste. 2 tablespoons chopped fresh parsley optional, for garnish.
Instructions: Follow the directions on the package to cook the fettuccine. Put the frozen peas in with the pasta in the last two minutes of cooking. Remove the water and set it aside. Boil the bacon in a big pan over medium-low heat until it gets crispy. Take the bacon out of the pan and put it on paper towels to drain. Keep about 2 tablespoons of bacon fat in the pan. Add the minced garlic to the same pan with the bacon fat. Cook for about one minute, until the garlic smells good. Put the shrimp in the pan and cook for about two to three minutes on each side, until they are pink and opaque. Take the shrimp out of the pan and set them aside. Put the heavy cream in the same pan and bring it to a simmer. Add the grated Parmesan cheese and mix it in until it melts and is smooth. Add pepper and salt to taste. Toss the cooked pasta and peas with the Alfredo sauce in the pan to make sure they are all covered. Add the cooked shrimp and bacon back to the pan with the pasta and sauce, and stir them in gently. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 20 minutes
natalie sandifer
