15-minute shrimp fettuccini Alfredo
This delicious lightened up shrimp and bacon fettucini Alfredo is ready in barely 15 minutes. A perfect midweek meal!
Lucy Parissi | Supergolden Bakes
| 14oz fresh fettuccine
| 5 1/2 oz lardons
| 9oz raw jumbo shrimp
| 10 1/2 oz low fat creme fraiche
grated Grana Padano or Parmesan cheese
plus more to garnish
finely chopped fresh parsley
salt and freshly ground pepper to season
Bring a pot of salted water to the boil and cook the pasta for 3 minutes until al dente. I usually cook a minute less than packet suggests as it will cook in the sauce later. Drain and set aside.
Melt the butter in the same pot and then fry the bacon for 2 minutes until it starts to colour.
Toss in the shrimp and cook for 2 minutes or until they turn pink.
Stir in the creme fraiche over high heat until it comes to a simmer. Reduce heat and cook for 5 minutes.
Stir in the grated cheese and add the pasta. Toss to coat in the sauce and cook for a minute.
Check the seasoning and add pepper and salt if needed (usually salt is unecesary thanks to the bacon and cheese).
Sprinkle with the chopped parsley and add a little extra grated cheese if you like. Serve immediately.
You can use dried pasta if you prefer.