The Pioneer Woman Tasty Kitchen
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Garlic Shrimp Pasta

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Level: Easy

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Description

With out a doubt this is probably the heaviest pasta dish I’ve ever made, but its rich decadence is filling and satisfying. Believe it or not, I actually scaled back the heaviest items from the original. This recipe is adapted from something I found in one of my fiance’s cookbooks from her family’s church in Hawaii.

Ingredients

  • 4 ounces, weight Butter
  • ½ pounds Bacon
  • 2 Tablespoons Minced Garlic
  • 1 Tablespoon Onion Powder
  • ½ teaspoons Ground Black Pepper
  • ½ teaspoons Ground Nutmeg (optional)
  • 1 cup Mayonnaise
  • 24 ounces, weight Frozen, Peeled, Deveined Shrimp
  • 1 pound Pasta (ridged Pasta Is Better For This Sauce, I Prefer Rigati)
  • Parmesan Cheese, To Serve

Preparation

Preheat your oven to 350ºF. I melt the butter in a 9 x 13 casserole dish while the oven preheats—just keep an eye on it so it doesn’t burn.

Dice the bacon and brown it in a skillet. When the butter is melted and still warm, mix in the garlic and spices, then if I haven’t lost you totally, mix in the mayo until the sauce is uniform and incorporated.

Mix in the shrimp and bacon then shove it back in the oven for 30 minutes. Bring your water to a boil and salt it liberally; remember to stir the shrimp and sauce in the oven occasionally. When there are about 10 minutes left on the oven timer, drop your pasta in the water and cook until done to your liking. Drain the pasta and mix into the sauce in the casserole. Serve with some Parmesan cheese on top and enjoy.

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