Smoky Shrimp and Bacon pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Season jumbo shrimp with smoky paprika and black pepper; set aside.

Heat oil in a pan and sear the shrimp on both sides until they start to curl and turn opaque; set aside.

In the same pan, add butter and minced onion; cook until fragrant and soft, not browned.

Add minced garlic to the pan and cook until fragrant.

Pour in whipping cream and allow to simmer for about 3 minutes to reduce slightly.

Gradually stir in grated parmesan cheese until melted; do not use pre-grated cheese for better melting.

Add chipotle seasoning, onion powder, smoked paprika, and black pepper; taste and adjust seasoning with Laurie's seasoned salt or regular salt as needed.

Stir in smoked gouda, smoked havarti, and mozzarella cheese gradually until melted into the sauce.

Add cooked fettuccine to the sauce and toss to combine.

Add the cooked shrimp and diced bacon to the pasta; toss everything together to combine.

Garnish with more finely minced bacon and fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens