Creamy Tuscan Spaghetti with Bacon & Jumbo Shrimp!

Creamy Tuscan Spaghetti with Bacon & Jumbo Shrimp Recipe

Ingredients:

For the Pasta:

• 8 oz spaghetti (or your choice of pasta)

• Salt (for the pasta water)

For the Sauce:

• 2 tablespoons olive oil

• 6 slices bacon, chopped

• 1 lb jumbo shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup sun-dried tomatoes, chopped

• 1/2 teaspoon red pepper flakes (optional for heat)

• 1/2 teaspoon Italian seasoning

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh basil or parsley for garnish

Instructions:

1. Cook the Pasta:
   In a large pot, bring salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, saving about 1/2 cup of pasta water.

2. Cook the Bacon:
   While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy. Once done, remove the bacon from the pan and set it aside on a paper towel-lined plate. Keep the bacon grease in the pan.

3. Cook the Shrimp:
   In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high. Season the shrimp with salt, pepper, and a pinch of red pepper flakes (optional). Cook the shrimp for about 2-3 minutes on each side, until pink and opaque. Remove the shrimp from the pan and set them aside.

4. Make the Sauce:
   In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Add the chopped sun-dried tomatoes and cook for another 1-2 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.

5. Finish the Sauce:
   Stir in the Parmesan cheese and Italian seasoning. Let the sauce simmer for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.

6. Combine:
   Add the cooked pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up. Return the cooked shrimp and bacon to the pan, tossing everything together.

7. Serve:
   Garnish with fresh basil or parsley, and serve immediately. Enjoy your creamy, flavorful dish!

Q&A: Common Questions & Tips

Q1: Can I use a different type of pasta?
A1: Absolutely! You can use any pasta you like. Fettuccine, penne, or linguine all work well with this creamy sauce. Just make sure to cook it al dente, and you’re good to go.

Q2: How can I make the sauce lighter?
A2: If you want a lighter version, you can substitute heavy cream with half-and-half or use a combination of milk and Greek yogurt for a creamy but lower-fat option.

Q3: Can I use cooked shrimp?
A3: Yes, if you’re using pre-cooked shrimp, just toss them into the sauce towards the end of cooking to warm them up. Make sure not to overcook them, or they’ll get tough.

Q4: Can I add vegetables to this dish?
A4: Definitely! Spinach, mushrooms, or zucchini would complement the creamy sauce and give it extra flavor and texture. Add them when sautéing the garlic and sun-dried tomatoes.

Q5: What’s the best way to reheat leftovers?
A5: To reheat the leftovers, add a little splash of milk or cream to the pasta, and warm it gently on the stove over low heat, stirring occasionally. If it’s too thick, just add a little more liquid to reach your desired consistency.

Q6: Can I make this dish without bacon?
A6: Yes, if you’re looking to skip the bacon or want a vegetarian option, you can simply omit it. You can add extra shrimp or even some crispy chickpeas for crunch if you want.

Q7: How do I know when the shrimp is fully cooked?
A7: Shrimp cooks very quickly. You’ll know it’s done when it turns pink and opaque (not translucent) and forms a “C” shape. Overcooking shrimp can make it tough, so keep an eye on it!