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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:
  • Total Time:
  • Servings: 4
Spaghetti with Shrimp and Bacon

Source: Everyday Food, April 2009


  • 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


  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. 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. 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. 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.

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


  • pmelros 25 Jan, 2011


  • 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?

  • 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.

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