Oh wow. I rarely post seafood recipes, and here I am posting two in a row! This recipe was inspired by my friend Tiffany (Hey, you’re still famous!) and a discussion on a Facebook post of mine.
I use the term ‘inspired’ pretty loosely. It’s exactly how she said to make it, except I added bell pepper. So, yeah, Tiffany gets all the credit for this delicious meal.
This recipe is basically centered around the idea that bacon fat is the best substance on Earth. Maybe it’s a bit gross, but whatever. It’s delicious. You can just stop acting like you don’t like it. We all know you do.
Bacon and Shrimp Pasta
8oz Pasta (I used Half a Pack of Spaghetti)
6 Slices Bacon
1 Bell Pepper
2 Cloves Garlic
12-16oz Shrimp, Peeled and deveined (Mine Were Also De-Tailed)
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Dice the bacon and add it to a pan. Cook it until it starts to crisps and the fat renders.
While the bacon is cooking, dice the onion and pepper and mince the garlic. Drain all but 1-2 Tablespoons of the bacon fat (or, ya know, use as much as you’d like) and add the onion, pepper, and garlic to the pan. Cook for a few minutes until the onions just turn translucent.
Add the shrimp and cook for 2-4 minutes depending on the size of the shrimp. You can tell shrimp is cooked when it turns pink and opaque.
Once the pasta is done, drain it and toss it with the shrimp and vegetables.
Enjoy! This is seriously delicious. Thanks again, Tiffany!