Garlic Shrimp Bacon Alfredo

Garlic Shrimp Bacon Alfredo: Where Surf Meets Sizzle 🥓🦐

Hey foodie friend! Clara here, and I’ve got a confession: sometimes I dream about pasta. Not just any pasta, but that magical kind that makes you close your eyes and hum after the first bite—the kind that turns Tuesday nights into something sparkly. This Garlic Shrimp Bacon Alfredo? It’s THAT dish. Imagine plump, garlicky shrimp and crispy bacon doing a tango in a creamy parmesan sauce, all tangled up in silky fettuccine. It’s luxe enough for date night but easy enough to whip up when your soul needs a hug. I created this after a hilariously disastrous “fancy” dinner attempt (more on that later 😉), and it’s become my ultimate “I deserve awesome” meal. No fussy techniques, no weird ingredients—just big, unapologetic flavor that’ll make your taste buds salsa. Ready to cook something that feels like a warm, delicious high-five? Let’s dive in!

That One Time Fancy Dinner Saved My Sanity

Picture this: It’s 2020, my tiny apartment kitchen looks like a tornado hit a flour factory, and I’m attempting beef Wellington for a Zoom date. Spoiler: It ended up looking like a sad, soggy sock. Defeated, I stared into my fridge—shrimp, bacon, cream, leftover fettuccine—and thought, “Screw fancy, let’s make happiness.” Twenty minutes later? My date and I were virtually clinking glasses over bowls of this alfredo, laughing at my Wellington corpse on the counter. That mess birthed this recipe! Now, whenever life feels chaotic (or I just crave joy), I make this. It’s my edible reminder that sometimes the best moments start with simplicity—and bacon. 🥓✨

Garlic Shrimp Bacon Alfredo

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• Author: clarawhitmore
• Total Time: 30 mins
• Yield: serves 4

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Description

This dish is where surf meets sizzle. Smoky bacon, juicy shrimp, and rich Alfredo sauce come together over silky fettuccine to create a dinner that feels like pure luxury—but without the fuss. Whether it’s a date night or just a “treat yourself” kind of evening, this pasta makes every bite unforgettable.

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Ingredients

Scale 1x2x3x

6 slices bacon, chopped

1 lb shrimp (455 g), peeled and deveined

1 tsp salt

½ tsp black pepper

½ medium yellow onion, diced

1 medium tomato, diced

3 cloves garlic, minced

2 cups heavy cream (480 mL)

1 lb cooked fettuccine (455 g)

1 cup grated parmesan cheese (110 g)

½ cup fresh parsley (20 g), chopped

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Instructions

In a large skillet, cook bacon over medium heat until crispy. Remove and set aside.

In the same pan, add shrimp, salt, and pepper. Cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.

Add onion, tomato, and garlic to the pan. Sauté until soft and fragrant.

Pour in heavy cream, bringing it to a light simmer. Stir in parmesan cheese until melted and creamy.

Add cooked fettuccine, shrimp, and bacon. Toss well to coat.

Top with fresh parsley and serve hot.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner

Nutrition

• Calories: 700
• Fat: 40g
• Carbohydrates: 50g

Your Flavor Dream Team

Pro tip: Use the bacon fat! It’s liquid gold for flavor.

• 6 slices bacon, chopped – The smoky MVP! Use thick-cut for crunch. Vegetarian? Swap smoked paprika + 1 tbsp olive oil.
• 1 lb shrimp (455g), peeled & deveined – Size matters! Go for 21-25 count. Frozen works—thaw in cold water first.
• 1 tsp salt + ½ tsp black pepper – Season in layers! We’ll use half now, half later.
• ½ yellow onion, diced – Sweetness to balance richness. No onion? Try 1 tsp onion powder.
• 1 medium tomato, diced – My secret acid kick! Cuts through creaminess. Omit if you hate tomatoes—no judgment.
• 3 cloves garlic, minced – Fresh is non-negotiable. Pre-minced tastes sad here.
• 2 cups heavy cream (480mL) – Want it lighter? Half-and-half works, but sauce won’t cling as lushly.
• 1 lb cooked fettuccine (455g) – Cook it al dente! It’ll soak up sauce. GF? Use brown rice pasta.
• 1 cup grated parmesan (110g) – Key hack: Grate it yourself! Pre-grated won’t melt as smoothly.
• ½ cup fresh parsley (20g), chopped – Not just garnish—it’s a fresh pop! Swap chives or basil.

Let’s Build Magic, Step by Step

Total time: 30 mins (yes, really!)

1. Bacon Bliss: In a large skillet over medium heat, cook chopped bacon until crispy (5-7 mins). Chef’s hack: Don’t stir too much—let it get crunchy! Remove bacon with a slotted spoon, leaving that glorious fat in the pan. Drain bacon on paper towels.
2. Shrimp Party: Pat shrimp dry (crucial for sear!). Add to the bacon fat with ½ tsp salt and ¼ tsp pepper. Cook 2-3 mins per side until pink and slightly curled. Don’t overcrowd! Work in batches if needed. Remove shrimp—they’ll finish cooking in the sauce later.
3. Veggie Tango: In the same pan (see all those brown bits? FLAVOR!), add onion, tomato, garlic, and remaining salt/pepper. Sauté 3-4 mins until onions are soft and tomatoes break down. Smell that? That’s the soul of the dish.
4. Sauce Sorcery: Pour in heavy cream, scraping the pan bottom to release stuck-on goodness. Bring to a gentle simmer (not boil—cream can split!). Reduce heat to low. Sprinkle parmesan in gradually, stirring constantly until melted into velvety perfection (2-3 mins). Insider tip: Take it off heat if it bubbles too hard!
5. The Grand Toss: Add cooked pasta, shrimp, and bacon back to the sauce. Toss everything like you mean it! Let it cozy together for 1-2 mins so pasta drinks up the cream. Sauce too thick? Splash in ¼ cup pasta water. Too thin? Simmer 1 more minute.
6. Finish with Flair: Kill the heat. Stir in half the parsley. Taste—add more salt? Pepper? Do it now!

Plate It Like a Pro

Grab shallow bowls—this beauty deserves to be seen! Twirl pasta high with tongs for height. Scatter extra bacon and shrimp on top. Sprinkle remaining parsley like confetti. Serve immediately (cream sauces wait for no one!). Pair with a crisp green salad or garlic bread for sauce-mopping. Wine pairing? Crisp Pinot Grigio cuts the richness perfectly. 💫

Shake It Up! 5 Tasty Twists

1. Chicken & Mushroom: Swap shrimp for grilled chicken, add sautéed cremini mushrooms with the onions.
2. Spicy Cajun: Toss shrimp with 1 tsp Cajun seasoning. Stir in ½ tsp red pepper flakes with the cream.
3. Veggie Delight: Skip shrimp/bacon. Add roasted broccoli and sun-dried tomatoes. Use veggie broth + cashew cream for vegan Alfredo.
4. Lemon-Herb: Stir in 1 tbsp lemon zest + 2 tbsp basil with the parsley. Lightens the whole dish!
5. Protein Power: Add white beans or chickpeas with the shrimp for extra fiber.

Clara’s Kitchen Confessions

This recipe has evolved more than my music taste! Originally, I used jarred Alfredo (🙈). Big mistake—it tasted like salty glue. Now, the sauce is my pride: always fresh cream, always real parm. Funny story: Once I forgot the shrimp was in the fridge and made bacon Alfredo solo… my roommate still calls it “The Great Shrimp Heist of 2022.” Lesson? Set ingredients out before cooking! Also, if your sauce ever breaks (rare but possible), whisk in 1 tsp cold butter—it’ll come back smoother than a jazz solo.

FAQs: Your Questions, Solved!

Q: Can I make this ahead?
A: The sauce can sit covered for 1 hour, but add pasta/shrimp last-minute. Reheated cream sauces can get grainy—I don’t recommend it!

Q: My sauce looks thin/separated. Help!
A: Don’t panic! If thin, simmer 2-3 mins more (stirring!). If separated, remove from heat, whisk in 1 tbsp cold butter or cream. Overheating is usually the culprit!

Q: Can I use milk instead of heavy cream?
A: Technically yes, but the sauce won’t be luxuriously thick. For a mid-option, try half cream + half whole milk.

Q: How do I prevent rubbery shrimp?
A: Two rules: 1) Don’t overcook—they finish in the sauce! 2) Dry them WELL before searing. Wet shrimp = steamed shrimp.

Nutritional Nibbles (per serving)

Calories: ~700 • Protein: 35g • Carbs: 50g • Fat: 40g
Note: For lighter versions, see variations above! Nutrition includes full-fat ingredients.