Creamy Shrimp Pasta - Shrimp Alfredo

This delicious lightened up shrimp and bacon fettucini Alfredo is ready in barely 15 minutes. A perfect midweek meal!

📝 Ingredients

• 1 lb (450g) dried or fresh fettuccine (or your choice of pasta)
• 1/2 tbsp unsalted butter
• 6 strips streaky smoked bacon (diced )
• 1 lb (450g) raw shrimp (peeled and deveined)
• 2 tbsp white wine (or chicken stock to deglaze)
• 1 tsp garlic paste ((2 cloves, minced))
• 2 cups (480ml) heavy cream ((double cream))
• 1/2 cup (50g) freshly grated Parmesan cheese (plus more to serve)
• 2 tbsp finely chopped fresh basil (or parsley)
• 1 lemon, zest only ( to serve)
• salt and freshly ground pepper to season

👨‍🍳 Instructions

1. 1Cook your pasta in plenty of salted water according to pack instructions. Set a timer to cook it until al-dente. Drain well and set aside.
2. 2At the same time as the pasta is cooking… Heat a large pan and add the butter. Stir in the bacon once the butter melts and cook, stirring, for a couple of minutes until it starts to crisp up.
3. 3Add the shrimp and cook for a couple of minutes per side, until they turn pink. Use a slotted spoon to transfer everything to a bowl.
4. 4Add a splash of wine or stock to deglaze the pan and scrape any browned bits at the bottom. Stir in the garlic and cook for a couple of minutes until fragrant.
5. 5Add the cream and bring to a very low simmer (do not allow it to boil). Stir in the parmesan until it melts into the sauce. Add half the chopped basil, taste and season with salt and pepper.
6. 6Add the prawns, bacon and cooked pasta into the pan and toss to combine. Make sure the pasta is well coated in the creamy sauce.
7. 7aste and adjust the seasoning if needed. Garnish with extra fresh basil, a little finely grated lemon zest, more Parmesan cheese and freshly cracked pepper.