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Under 30 Minutes

Under 30 Minutes

Spaghetti with Shrimp and Bacon

To double the bites from a modest amount of shrimp, we split them in half lengthwise.

  • prep: 25 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 12 ounces spaghetti
  • 2 strips bacon, chopped
  • 8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
  • 6 scallions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh lemon juice

Directions

  1. Step 1

    In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

  2. Step 2

    While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.

  3. Step 3

    Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.

  4. Step 4

    Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

Source
Everyday Food, April 2009

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Reviews (19)

  • jennnnnnnnnnnnnnnnnnn 14 Aug, 2012

    This is one of my familys favorites! It's not a 'saucy' pasta, but it's critical that you thin it with the pasta water (not just tap water) to thicken it. It and makes a little shrimp go a long way. I add a pinch of red pepper flakes when I toss it all together and it's delish.

  • Marboo 23 Mar, 2012

    I also added white wine. To prevent the pasta from becoming dry, you could pour some extra-virgin olive oil over it and toss.

  • Misstapher 30 Aug, 2011

    This had a good flavor, but the pasta totally soaked up all the yummy juices. My fiancee usually loves the things I make- but not this. The next day he confessed he thought it was dry and he was still hungry after the meal. I did add 1/2 cup white wine and a little extra pasta water, but I guess it wasn't enough to keep the noodles "saucey". Bummer! Flavor yes, texture...dry :(

  • krisx2 19 Aug, 2011

    This recipe didn't turn out well for me. Dry sauce, no taste. Oh well, can't win them all!

  • KT556 16 Aug, 2011

    > pmeiros: Doesn't anyone READ anymore??? The recipe says
    "WHILE PASTA IS COOKING. . . ."

    OIY!

  • pmelros 25 Jan, 2011

    NEVER EVER COOK THE PASTA FIRST I DON'T GET WHY MS KEEPS TELLING US TO COOK IT FIRST

  • Sheryll 5 Jan, 2011

    Very good recipe, every easy, very economical and quick. I liked it so much, I will make it to impress guests.

  • Sheryll 5 Jan, 2011

    I am laughing myself silly over a comment saying this recipe was too simple. I tried this and loved it. I sometimes change things up a bit, because I don't have what I need, sometimes I just want it to have a different slant.

  • memorysketch 7 Dec, 2010

    Really good. I added freshly grated parm cheese and omitted the scallions and lemon juice as I didn't have them on hand. Delicious without, probably phenomenally tasty with! Definitely a do-over with my family.

  • judyduhl 21 Sep, 2010

    what is the nutritional description? Won't use until I know.

  • vikki88 21 Sep, 2010

    Adding a spoonful of Masago (seasoned capelin roe) to each serving takes this to another level altogether! YUUUUUMMMM!!!

  • lindalove 1 Aug, 2010

    Really yummy. Such few ingredients but flavorful. I top it with parmesan and black pepper. The smokiness of the bacon and tart lemon really made it pop.

  • andersonm 15 Jun, 2009

    I loved this recipe and mhy husband did too. I also added more bacon and some white wine to the sauce. I also added some butter to the sauce at the end before mixing it with the pasta. No tomatoes for us this time.

  • Jeanine99 5 Apr, 2009

    Sorry a can of chopped tomatoes!

  • mykids22 2 Apr, 2009

    jeanine99 - "I tossed in a can of chopped ?????? including liquid" Can you let us know a can of what?
    Thanks

  • Jeanine99 2 Apr, 2009

    I increased the shrimp to a pound and the bacon to a bit more than half a pound. I replaced the water with white white, which I then reduced. I tossed in a can of chopped including liquid. I also added the zest of the lemon as well as the called for juice.Pretty tasty and no longer to make.

  • beth4664 1 Apr, 2009

    The only sauce in the reipe is the cup of water. It sounds really tastleless and bland. This recipe is a little too simple.

  • OctoberFran 1 Apr, 2009

    In other words, you entirely remade the base recipe to make it worth something! I'm going to try YOUR version!

  • pattipoopidoo 22 Mar, 2009

    Excellent. The only thing I did differently was added 5 pieces of bacon, a full pound of shrimp and used the full pound of pasta ( for leftovers!)
    I only used 1/4 cup of the pasta water, another 1/4 cup would have really made it taste watery. Halving the shrimp is a great idea.

    After mixing it all together I tasted it and it was bland, so I added a few tbsp. of salter butter to give it a little more depth, and it really helped make it delicious. I would definitely make this one again.