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This was in our local San Diego paper last week in the food section. Because it was my two favorite foods, pasta and shrimp, I had to try it. It is heaven!


  • 8 ounces penne or other short pasta
  • 3 slices turkey bacon (see note)
  • 8 ounces cooked and peeled shrimp
  • 1 large onion (for about 1 cup chopped)
  • 1/2 cup white wine or apple juice
  • 2 teaspoons bottled minced garlic
  • 1/4 teaspoon dried Italian seasoning
  • 2 tablespoons parsley leaves, optional garnish
  • 1 cup fat-free half-and-half (see note)
  • 1/4 cup grated or shredded parmesan cheese, or more to taste
  • Per serving: 401 calories (13 percent from fat), 7 g fat (2 g saturated), 125 mg cholesterol, 25 g protein, 53 g carbohydrates, 3 g dietary fiber, 447 mg sodium.


  • Cook pasta in boiling water it according to package directions, about 9 minutes.
  • While pasta cooks, fry bacon over medium-low heat in a 12-inch skillet until crisp, 3 to 5 minutes. (You might need to add a bit of oil to prevent bacon from sticking.) If the shrimp have tails, remove them.
  • Peel and coarsely chop onion, and set aside. When bacon is done, place on a plate lined with paper towels.
  • Add wine to skillet along with onion, garlic and Italian seasoning.
  • Stir to loosen brown bits from bottom of skillet.
  • Raise heat to medium and cook, stirring from time to time, until onion is tender, about 2 to 3 minutes.
  • Meanwhile, crumble bacon into bits, using a knife if necessary.
  • Set aside.
  • If using the parsley, mince it.
  • Add shrimp and half-and-half to skillet.
  • Stir well and cook just to warm through, about 1 minute.
  • Do not boil.
  • Remove from heat.
  • When pasta is done, drain it into a colander. Return pasta to cooking pot (removed from heat). Pour shrimp mixture into pot with pasta. Add bacon and stir well.
  • Serve at once, garnishing each plate with 1 tablespoon parmesan cheese and a little chopped parsley.
  • Notes: Regular bacon can also be used; just drain off the fat before adding the wine. Regular half-and-half can be used instead of the fat-free.
  • If you like a thicker sauce, use heavy cream.
  • Start to finish: 20 minutes

Categories: Dinner  Main Dish  Pasta  Shellfish 
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