Brett's Creamy Shrimp and Bacon Pasta recipe
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Ingredients
- ½ (12 ounce) package bacon, or to taste 3 cups broccoli florets, diced 1 ½ cups corn kernels 1 packet chicken bouillon granules 2 tablespoons dried basil 2 tablespoons dried oregano 1 ½ teaspoons ground thyme 2 cups mixed salad greens 6 tablespoons butter, divided 1 pinch red pepper flakes 1 (16 ounce) package linguine pasta 8 ounces uncooked medium shrimp, peeled and deveined, or to taste salt and ground black pepper to taste 4 large cloves fresh garlic, chopped ¾ cup cream cheese, softened 1 cup half-and-half
Nutrition Info
- 486.3 caloriescarbohydrate: 47.9 gcholesterol: 108.4 mgfat: 24.9 gfiber: 4 gprotein: 20.2 gsaturatedFat: 13.8 gservingSize: -sodium: 518.9 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Brett's Creamy Shrimp and Bacon Pasta
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Add broccoli and corn, cook until tender, about 5 minutes.
Stir chicken bouillon, basil, oregano, and thyme into the skillet. Reduce heat to medium and cook for 2 minutes. Add mixed greens, 2 tablespoons butter, and red pepper flakes. Cook for 5 minutes more. Turn off heat and set aside.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
Melt 2 tablespoons butter in another large pan over medium-high heat. Season shrimp with salt and pepper, place into the hot pan. Cook until starting to turn pink, about 30 seconds. Add garlic. Cook and stir until shrimp is opaque, 3 to 5 minutes more.
Drain linguine, without rinsing. Return pasta to the pot and leave the heat on medium-low. Add cream cheese and stir until melted. Add half-and-half and the remaining 2 tablespoons butter. Let simmer while stirring for 1 minute. Toss in the bacon mixture and shrimp until combined. Serve immediately.