Ingredients
Scale
- 1 lb linguine pasta, cooked according to package directions and set aside
- ⅔ cup of reserved water from the cooked pasta
- 1 lb raw shrimp, peeled and deveined
- ¼ cup butter
- ½ tbsp olive oil
- 4 cloves garlic, minced
- salt, to taste
- pepper, to taste (just a little is good)
- 6 bacon strips, cut in 1″ sections
- ⅓ cup of grated parmesan cheese
- 2–3 eggs, beaten (I used 3 for the dish in the pictures but it’s up to your preference)
- chopped fresh Parsley, for garnish
Instructions
- In a large skillet or frying pan, combine the butter and the minced garlic. Cook for a minute on medium heat to infuse the butter with the garlic flavor. Add the peeled and deveined shrimp and cook until they are pink on all sides. Depending on the size of your shrimp, cooking time should only be a few minutes.
- Be sure to season with salt and a little pepper, to taste. Once shrimp has cooked remove from the pan and set aside in a dish. Make sure that you also pour the garlic infused butter into the bowl along with the shrimp too.
- Cook the pasta according to package directions, reserve some of the pasta water and drain. Set aside until needed.
- Cook the bacon over medium heat in the skillet until it’s browned. Then, use a paper towel to blot up any excess grease and fat from the bacon. After removing the bacon from the pan, pour out any remaining grease and fat so that only clean oil remains in the pan.
- Add the pasta and reserved pasta water to the skillet, then gently toss with the beaten eggs so that the eggs are evenly coating the pasta. Do this as quickly as possible so that the eggs don’t clump together. You want them to evenly coat the pasta – try to avoid creating “chunks” of egg – everything should be smooth.
- Add the parmesan cheese and toss it with the pasta. Return the reserved shrimp with garlic butter and the bacon to the skillet.
- Serve right away and garnish with a sprinkling of fresh parsley.
- Cook Time: 30 mins
