Creamy garlic shrimp scampi is topped with fresh broccoli florets and crispy bacon. This easy 30 minute meal is effortlessly delicious!Jump to Recipe
Bacon and shrimp scampi recipe
Growing up in Massachusetts, I was raised on seafood. Every year for my birthday, I asked my mom to make her shrimp scampi. It was buttery, garlicky, and packed with juicy jumbo shrimp. I always went in for seconds.
Since it’s my birthday month, I figured what better way to celebrate than to share my favorite recipe with you! Only this time, we’re kicking it up a notch by adding crispy bacon and broccoli florets.
Ya’ll know I’m a huge fan of 30 minute meals, so it should come as no surprise that this easy dinner will be on the table in no time.
The bacon is cooked first, then the garlic is sautéd in the bacon grease and a little bit of butter. Next, the liquids are added to the pan and brought to a boil. The shrimp is added to the pan to cook, which allows them to add their flavor to the liquid. Lastly, the pasta is cooked to al dente and tossed in the pan. Easy-peasy.
Bacon and shrimp scampi ingredients
- Large shrimp- Peeled and deveined large shrimp makes this dish irresistible! Look for fresh shrimp, preferably local if you live by the coast! Frozen shrimp can be used for this recipe, too!
- Bacon- Thick cut hickory smoked bacon really adds a level of saltiness and deliciousness to this pasta dish.
- Butter- Good quality butter really does add a layer of flavor and creaminess to the pasta.
- Garlic- Fresh raw garlic is sautéd in bacon grease and butter.. the smell is intoxicating!
- Red pepper flakes– Adding a pinch of red pepper flakes gives this dish a little hint of flavor, but not the heat.
- White wine- Any kind of dry white wine (not sweet) will work for this recipe, although my favorite is sauvignon blanc or pinot grigio.
- Lemon juice- A squeeze of fresh lemon juice adds a hint of acidity and freshness.
- Heavy cream- Heavy cream is less likely to curdle when combined with lemon juice and wine.
- Spaghetti pasta- Cook the spaghetti to al denté for the real deal authentic flavor.
- Buy fresh wild caught shrimp. Wild caught shrimp hands down has a better flavor than farmed shrimp. If you can get your hands on wild caught shrimp, go for it! Most shrimp in the grocery store has been previously frozen, or flash frozen, and now lays on a bed of ice, thawing for the consumer. Shrimp should not have an ammonia smell (a telltale way of telling if it has gone bad).
- Add fresh herbs. If you really want this dish to make you wanna slap ya mama, add fresh herbs to it. Parsley is practically a must, but adding rosemary, thyme, or oregano can really bring the flavors together.
- Cook the pasta to al denté. Using al denté pasta will add texture to this dish. The pasta will be soft on the outside with a light crunch on the inside.
- Use smoked bacon. Hickory smoked bacon really brings out the flavor in the wine. Oak barrel wine paired with a smoky bacon = true love 4eva.
How to make bacon and shrimp scampi
- Cook the bacon and save the grease. Crisp the bacon to your liking ( I like it practically burnt- super crispy), then drain the bacon if there is an excess amount. You want to save 1-2 tablespoons of grease in the pan.
- Sauté the garlic, liquids, and shrimp. Add a little butter to the pan and sauté the chopped garlic and red pepper flakes. Add the lemon juice and white wine and let it cook until the alcohol smell is gone, about 5 minutes. Add the fresh or frozen shrimp and cook until the shrimp is pink. Reduce the heat to low and add the cream.
- Toss in the pasta. Cook the pasta to al denté, then toss it in the pan. Mix the ingredients well, then top with fresh herbs and parmesan cheese. Mangia!
What to serve with cream bacon and shrimp scampi
- Oven roasted asparagus is such an easy side dish that is healthy, delicious, and fast cooking.
- These White Wine and Lemon Roasted Artichoke Halves are packed with flavor and nutrition. With complimenting hints of white wine and lemon, with lemon zest, the artichokes are juicy and delicious!
- Sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.
- This delicious Italian sub salad is a tossed salad- jam packed with all the best Italian ingredients and drizzled with a homemade vinaigrette.
More Backyard Bohemian classics
- Chorizo and Shrimp Quesadillas with Margarita Guacamole
- Vegetable Stir Fry
- Creamy Spinach and Artichoke Chicken Skillet
- Loaded Vegetable Fajita Bowl
- Autumn Harvest Sangria
Creamy Bacon and Shrimp Scampi
- 5 strips of bacon
- 2 tbsp butter
- 4 cloves of garlic finely chopped
- 1/8 tsp red pepper flakes
- 2-3 tbsp lemon juice
- 1/2 cup chicken broth or white wine
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese
Place the strips of bacon on a cold large pan and place over medium heat. Cook the bacon until it is done. Remove the bacon from the pan and place on a paper towel lined plate. Drain the grease from the pan but reserve 1-2 tablespoons.
Add the butter to the bacon grease in the pan and return to medium heat. Add the garlic and red pepper flakes to the pan and sauté for 2 minutes. Add the white wine and lemon juice to the pan and allow it to simmer for 5 minutes, until the alcohol smell is gone.
While the wine is reducing, heat a large pot of salted water to a roaring boil. Add the pasta to the pot and cook to al dente, according the package instructions.
Add the shrimp to the white wine sauce mixture. Reduce the heat to low, then add the heavy cream and parmesan cheese. Stir to combine.
Toss the pasta in the sauce mixture, then cook on low for another 2-3 minutes to allow flavors to marry.
Serve the pasta with fresh parsley, more red pepper flakes, and parmesan cheese. Mangia!
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