Serve this bacon shrimp scampi with garlic, butter, white wine, Dijon mustard, and fresh parsley over fettuccine pasta to soak up the delectable sauce.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
553 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Step 3
Cook and stir bacon in a 12-inch oven-safe skillet over medium heat until browned and crispy, 7 to 8 minutes. Transfer bacon to a paper-towel-lined plate; leave drippings in skillet.
Step 4
Melt butter in same skillet. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Add white wine; cook about 2 minutes. Stir in mustard until well combined.
Step 5
Remove from heat. Add shrimp in a single layer. Bake in the preheated oven until shrimp are curled, pink, and no longer translucent, 10 to 12 minutes.
Step 6
Serve shrimp over fettuccine. Sprinkle with bacon; garnish with parsley.
Ingredients
4 tablespoons unsalted butter
3 cloves garlic, chopped
1 teaspoon Dijon mustard
1 tablespoon chopped parsley, or to taste
8 slices bacon, cut into 1/4-inch pieces
0.25 cup white wine
0.5 (16 ounce) package dry fettuccine pasta
1.5 pounds uncooked medium shrimp, peeled and deveined
