Bacon Shrimp Scampi

Rich, buttery, and bursting with flavor, this Bacon Shrimp Scampi is a decadent twist on a classic Italian dish. Crispy bacon, succulent shrimp, and a tangy lemon-garlic sauce come together in perfect harmony, all tossed with fettuccine or linguine for a truly indulgent meal.

Ready Time

25 mins

Yields

4 servings

Ingredients

12 large shrimp, peeled and deveined
6 slices of bacon, cut into 1-inch pieces
3 cloves of garlic, minced
1/2 cup white wine
1/2 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/2 teaspoon red pepper flakes, optional (for some heat)
Fettuccine or linguine, for serving

Instructions

Bring a large pot of salted water to a boil and cook your fettuccine or linguine according to the package instructions until al dente, reserving 1 cup of pasta water before draining. In a large skillet, cook the bacon over medium heat until crispy, flipping halfway through.

Remove the cooked bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Be careful not to burn it! Add the white wine to the skillet, scraping up any browned bits from the bottom.

Bring the wine to a simmer and cook until almost completely reduced, about 2-3 minutes.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until they’re pink and cooked through. Remove the shrimp from the skillet and set aside with the cooked bacon.

In the same skillet, add the unsalted butter, Dijon mustard, salt, pepper, and red pepper flakes (if using).

Stir until the butter has melted and the sauce is smooth. Stir in the freshly squeezed lemon juice and chopped parsley.

Add the cooked fettuccine or linguine to the skillet, tossing everything together until the pasta is well coated with the sauce.

If the sauce seems too thick, add a bit of the reserved pasta water. To serve, divide the pasta among four plates, topping each with a few pieces of bacon, a few shrimp, and spooning some of that delicious sauce over the top.

Notes

Don’t overcook the shrimp, as they’ll become tough and rubbery. Cook them until they’re just pink and still slightly translucent in the center.

Use high-quality ingredients, like fresh parsley and real butter, to get the best flavor out of this dish.

If you prefer a lighter sauce, use only 1 tablespoon of butter or substitute with a dairy-free alternative. Red pepper flakes add a nice kick of heat, but feel free to omit them if you’re serving a crowd with sensitive palates.

Reserve that pasta water! You never know when you’ll need to thin out the sauce.

This recipe makes a great base for customizations – try adding some diced onions or bell peppers to the skillet with the garlic for added flavor. Fettuccine and linguine work beautifully in this recipe, but you can also experiment with other pasta shapes to find your favorite.