1lb(450g) dried or fresh fettuccineor your choice of pasta
½tbspunsalted butter
6stripsstreaky smoked bacondiced
1lb(450g) raw shrimppeeled and deveined
2tbspwhite wineor chicken stock to deglaze
1tspgarlic paste(2 cloves, minced)
2cups(480ml) heavy cream(double cream)
½cup(50g) freshly grated Parmesan cheeseplus more to serve
2tbspfinely chopped fresh basil or parsley
1lemon, zest only to serve
salt and freshly ground pepper to season
Instructions
Cook your pasta in plenty of salted water according to pack instructions. Set a timer to cook it until al-dente. Drain well and set aside.
At the same time as the pasta is cooking… Heat a large pan and add the butter. Stir in the bacon once the butter melts and cook, stirring, for a couple of minutes until it starts to crisp up.
Add the shrimp and cook for a couple of minutes per side, until they turn pink. Use a slotted spoon to transfer everything to a bowl.
Add a splash of wine or stock to deglaze the pan and scrape any browned bits at the bottom. Stir in the garlic and cook for a couple of minutes until fragrant.
Add the cream and bring to a very low simmer (do not allow it to boil). Stir in the parmesan until it melts into the sauce. Add half the chopped basil, taste and season with salt and pepper.
Add the prawns, bacon and cooked pasta into the pan and toss to combine. Make sure the pasta is well coated in the creamy sauce.
aste and adjust the seasoning if needed. Garnish with extra fresh basil, a little finely grated lemon zest, more Parmesan cheese and freshly cracked pepper.
Video
Notes
Tips and FAQs
STORING Store any leftovers in the fridge. Reheat in a pan over low heat, adding a little milk if the sauce is too thick. Don't allow the sauce to come to a boil as the cream might separate.CAN I MAKE IT SLIMMING FRIENDLY? This recipe is unapologetically rich and creamy. You can replace the heavy cream with low-fat creme fraiche or quark cheese if you want to make it a bit lighter in calories. Use lean back bacon instead of streaky bacon.