Rich & Creamy Shrimp Pasta
How to Make Delicious Shrimp Cream Pasta with Bacon: A Creamy Spaghetti Recipe
Whenever I buy heavy cream, this is the dish I can’t wait to make: cream pasta! Today, I’ve prepared a shrimp cream pasta that’s packed with bacon, shrimp, and mushrooms for a wonderful texture and flavor. The secret to a great cream pasta is to not use just heavy cream alone, but to mix it with milk in the right proportion. This reduces richness while enhancing the savory aroma for a delightful spaghetti. Keeping this tip in mind will help you make a delicious shrimp and bacon pasta. Let’s get started!
Ingredients- Fettuccine pasta 180g
- Heavy cream 300ml
- Milk 200ml
- Large shrimp 8 pieces
- Bacon 4 strips
- Oyster mushrooms 100g (about 1/2 pack)
- Onion 1/2 medium
- Minced garlic 1 Tbsp
- Chicken stock 1/2 Tbsp
- Salt to taste
- Black pepper to taste
- Parmigiano-Reggiano cheese, grated 2 Tbsp
- Crushed red pepper flakes to taste
Cooking Instructions
Step 1
Start by thawing 8 large frozen shrimp in cold water. Once thawed, pat them dry thoroughly with paper towels. For extra flavor, you can marinate them with a little cooking wine (like mirin or sake) for a few minutes.
Step 2
Cut 4 strips of bacon into bite-sized pieces, about 1.5cm thick. Bacon adds a wonderful savory depth to the cream sauce.
Step 3
Thinly slice 1/2 medium onion. Sautéed onions will add sweetness and depth to the overall flavor profile of the pasta.
Step 4
I’ve used some oyster mushrooms from my fridge to add a lovely chewy texture. Feel free to add any other vegetables you have on hand or prefer! This recipe is very forgiving and adaptable.
Step 5
Cook the fettuccine pasta in plenty of boiling salted water for about 7 minutes. You want to cook it slightly less than the package instructions suggest (about 2-3 minutes less), as it will continue to cook in the sauce. This ‘al dente’ stage ensures the pasta won’t become mushy.
Step 6
While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-low heat. Add the sliced onions and 1 Tbsp of minced garlic. Sauté gently until the onions are softened and fragrant, being careful not to burn the garlic.
Step 7
Once the onions are tender and translucent, add the prepared shrimp to the skillet. Season lightly with salt and pepper. Cook, stirring occasionally, until the shrimp turn pink and opaque, about 2-3 minutes.
Step 8
Add the chopped oyster mushrooms and cooked bacon to the skillet. Sauté for another minute or two until the mushrooms are slightly tender and everything is well combined.
Step 9
Pour in 300ml of heavy cream and 200ml of milk. This combination creates a rich yet balanced sauce.
Step 10
Stir in 1/2 Tbsp of chicken stock for an extra layer of savory flavor. Bring the sauce to a gentle simmer, stirring occasionally.
Step 11
Drain the ‘al dente’ pasta and add it directly to the skillet with the simmering cream sauce. Sprinkle in 2 Tbsp of grated Parmigiano-Reggiano cheese. Toss everything together gently, allowing the pasta to absorb the sauce and finish cooking. Simmer until the sauce reaches your desired consistency.
Step 12
A little tip: Cream sauces tend to thicken as they cool. So, aim for a slightly looser sauce consistency right before you turn off the heat. This will result in a perfectly creamy and luscious pasta texture once it’s served.
