Sometimes during the week I don’t always plan out my meals as well as I hoped. But sometimes I do think of it the morning, so that I am ready to cook when I get home from work. This was one of those times. I looked in the fridge, and I had mushrooms and bacon that needed to be cooked. It was Wednesday, so pasta was the no-brainer choice! I decided to take shrimp out of the freezer so it would be ready when I got home.
First, I chopped the bacon in small pieces and crisped it in the pan. I removed from the pan and drained some of the grease, I popped the shrimp in the same pan and partial cooked them. I knew they would cook more once I added them back to the sauce, so I didn’t want to over cook them. I did lightly season them with some salt, pepper and a little bit of old bay seasoning. Then I removed them from the pan. I added a bit more of the bacon grease back to the pan and sauced finely chopped mushrooms and garlic. Then I added a jar of garlic alfredo sauce and combined together. I did add some milk to rinse out the jar and add more to the sauce. I continued to simmer the sauce while getting a pot of fettuccine noodles cooked. I added some of the bacon back to the sauce, and then shrimp for the last 3 minutes of the noodle cook.
For this recipe, I didn’t want the noodles to absorb too much of the sauce, so I waited until serving to combined the two together. I topped it off with more crispy bacon and fresh grated parmesan. Served with some crusty Italian bread, it was the perfect Wednesday night meal! I would make this again with no changes. I only made about half the pound of pasta, but I did cook off the remaining pasta the next night for leftover dinner. All around it gets an 11/10!!
Live to Eat,
Tiv
