Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound shrimp, peeled and deveined
- 4 ounces turkey bacon, diced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced turkey bacon and cook until crispy.
- Add sliced mushrooms and minced garlic to the skillet, sautéing until mushrooms are tender.
- Add the shrimp to the skillet, cooking until they turn pink.
- Pour in the heavy cream and stir in the Parmesan cheese. Allow to simmer until the sauce thickens.
- Toss the cooked fettuccine into the sauce, mixing until well coated. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- For a lighter option, you can substitute half-and-half for heavy cream.
- Feel free to add more vegetables like spinach or broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg